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Summer Pearl Barley, Corn & Tomato Salad

Summer Pearl Barley, Corn & Tomato Salad

Summer Pearl Barley, Corn & Tomato Salad

Serves 6-8

500ml Sabato porcini broth
200g Girolomoni pearl barley
2 cobs sweet corn, cooked whole in husk in microwave for 6 minutes and shucked
50g baby kale leaves
180g punnet mixed colour cherry tomatoes, halved
35gm Pinoli pine nuts , lightly toasted
Generous handful of parsley, chopped
Extra virgin olive oil (EVO) , to dress
Juice of ½ lemon
Sea salt and freshly ground black pepper

Heat the porcini broth along with 100ml water in a pot until boiling. Add the pearl barley and cook for about 20 minutes until al dente. Remove from heat and leave to cool and swell.

Combine the pearl barley with corn, cherry tomatoes, kale, pinenuts and parsley and drizzle with EVO and lemon juice. Season to taste with salt and pepper.

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Sabato


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