5 from 1 vote

Barley Salad with Prosciutto

This barley salad with prosciutto and cheese is always a crowd-pleaser – It's ready in a blink and makes such an impressive meal to share!

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: Italian

Serving: 6

Calories: 406kcal

Author: Andrea Soranidis

Ingredients

250 g pearl barley, rinsed
80 g Grana Padano or Parmigiana Reggiano cheese, shaved
5-6 slices Prosciutto
100 g rocket leaves

For the Pea Pesto:

400 g boiled peas
zest of 1 lemon, preferably organic
2 garlic cloves
70 g pine nuts
2 tablespoon extra-virgin olive oil
sea salt & freshly cracked black pepper

Instructions

Cook the barley for about 15-20 mins in a pot of lightly salted water until tender, but still al dente.
Transfer into a colander and cool under fresh running water, then drain well.
In the meantime, prepare the pea pesto. In a food processor add cooked peas, lemon zest, garlic, pine nuts, olive oil and a generous pinch of sea salt and black pepper. Blend until smooth for about 1 minute, scraping down the edges with a spatula half-way through.
In a large salad bowl mix together cooked pearl barley with ⅔ of the pesto (store the remaining pesto for another day).
Add in rocket leaves and cheese shavings and give it a nice mix.
With the help of your hands roll each slice of prosciutto into the shape of a rose, and place on top of the salad.
Add some optional freshly cracked black pepper and serve immediately.

Video

Notes

The pea pesto ingredients are enough to make a big pot of pea pesto.

You can add as much as you like to the salad and store the remaining pesto in the fridge for up to 4 days, or in the freezer for up to 1 month.

For a more lemony note, you can swap lemon zest with the juice of half lemon.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.