Barley bowl with roasted artichokes, cannellini beans and pecorino

Ingredients

For 1 serving

• Pearl barley55 g
• Artichokes2
• Cooked cannellini beans120 g
• Pecorino20 g
• Mint3 g
• Extra virgin olive oil10 g
• Lemon juice1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: February – May

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 al dente; drain.
2. Meanwhile, preheat the oven to 200 °C (conventional). Prepare the artichokes: remove the tough outer leaves, cut off the tips, peel the stem, cut them into wedges and remove the hairy choke; drop them into water with a little of the lemon juice so they don't brown.
3. Drain and dry the artichokes, toss them on a lined tray with half the oil and a pinch of salt and roast for 20 minutes, until tender and golden at the edges.
4. Drain and rinse the cannellini beans; tear the mint.
5. Combine the barley, beans and artichokes, dress with the remaining oil, the lemon juice, mint and some black pepper, then finish with shavings of pecorino.