Barley bowl with mozzarella, roasted tomatoes and pesto

Ingredients

For 1 serving

• Pearl barley60 g
• Mozzarella80 g
• Cherry tomatoes200 g
• Basil pesto15 g
• Zucchini120 g
• Extra virgin olive oil5 g
• Basil3 g
• Saltto taste

Contains: gluten, lactose, nuts,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it, rinse the pearl barley and cook it for 30 minutes, until tender but still al dente; drain.
2. Meanwhile, preheat the oven to 200 °C (conventional). Wash the cherry tomatoes and courgettes, trim the courgettes and slice them into rounds about half a centimetre thick; leave the tomatoes whole.
3. Spread the vegetables on a lined tray, dress with the oil and a pinch of salt and roast for 20 minutes, until the tomatoes are wrinkled and the courgettes golden at the edges.
4. Toss the still-warm barley with the pesto alla genovese, mixing well. Drain the mozzarella and tear it into pieces.
5. Build the bowl with the barley, roasted vegetables and mozzarella and finish with the basil leaves.