Barley salad with prawns, zucchini and mint

Ingredients

For 1 serving

• Pearl barley65 g
• Shrimp150 g
• Zucchini150 g
• Mint4 g
• Lemon zest2 g
• Extra virgin olive oil12 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish,

In season: May – September

Method

1. Put a pan of water on to boil. Rinse the pearl barley and, when the water boils, salt it and cook the barley over medium heat for 25 minutes, until tender but still firm; drain and spread out to cool slightly.
2. Meanwhile peel the prawns and remove the vein; wash and trim the courgettes and cut into roughly 1 cm dice; peel and crush the garlic.
3. In a frying pan heat half the oil over medium-high heat with the garlic and sauté the courgettes with a pinch of salt for 5 minutes, until golden but still crunchy.
4. Add the prawns and cook for 2–3 minutes, stirring, until pink and opaque; remove the garlic.
5. Add the courgettes and prawns to the barley with the torn mint, lemon zest, remaining oil, salt and pepper; toss and serve warm or at room temperature.