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140 g pearl barley 50 g sun-dried tomatoes in oil 35 g arugula 100 g cherry tomatoes 60 g Speck Alto Adige PGI, sliced approx. 3 mm thick 75 g mozzarella balls 45 g Taggiasca olives 5 basil leaves Salt Pepper Extra virgin olive oil
To serve Slices of Speck Alto Adige PGI
280 g pearl barley 100 g sun-dried tomatoes in oil 70 g arugula 200 g cherry tomatoes 120 g Speck Alto Adige PGI, sliced approx. 3 mm thick 150 g mozzarella balls 90 g Taggiasca olives 10 basil leaves Salt Pepper Extra virgin olive oil
560 g pearl barley 200 g sun-dried tomatoes in oil 140 g arugula 400 g cherry tomatoes 240 g Speck Alto Adige PGI, sliced approx. 3 mm thick 300 g mozzarella balls 180 g Taggiasca olives 20 basil leaves Salt Pepper Extra virgin olive oil
Preparation
For the barley salad with Speck Alto Adige PGI, rinse the pearl barley with water, place it in a pot with plenty of cold water and bring to a boil. Cook for about 25 minutes or according to the package instructions. Add salt only towards the end of the cooking time. Drain the barley, place it in a bowl, mix with a bit of extra virgin olive oil and let it cool.
Meanwhile, cut the sun-dried tomatoes into strips and set aside. Wash the arugula and cherry tomatoes. Roughly chop the arugula and halve the cherry tomatoes.
Trim the rind off the Speck Alto Adige PGI and cut it into thin strips.
Once the barley has cooled down, add the sun-dried tomatoes, arugula, cherry tomatoes, Speck Alto Adige PGI, mozzarella balls, Taggiasca olives and basil leaves. Season with salt and pepper, add a drizzle of extra virgin olive oil and mix everything well.
Place in the fridge for about 30 minutes to allow the flavours to develop.
Serve the barley salad with a few slices of Speck Alto Adige PGI on the side.
Tip
If preparing the barley salad the day before or well in advance, take it out of the fridge about 15 minutes before serving.
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