Beetroot barley orzotto with smoked salmon

Ingredients

For 1 serving

• Pearl barley65 g
• Beets1
• Smoked salmon70 g
• Shallot20 g
• Vegetable broth450 ml
• Extra virgin olive oil6 g
• Greek yogurt 2%40 g
• Dill3 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, fish, celery,

Method

1. Warm the vegetable stock and keep it hot over the lowest heat. Finely chop the shallot and rinse the pearl barley.
2. Heat the olive oil in a saucepan over medium heat and fry the shallot for 2–3 minutes, until translucent. Add the barley and toast for 2 minutes, stirring, until hot and glossy.
3. Cook for 35 minutes over medium heat, adding the hot stock a ladle at a time and stirring often, until the barley is tender and creamy.
4. Meanwhile blend the cooked beetroot with a ladle of stock into a smooth purée; cut the smoked salmon into thin strips and chop the dill.
5. For the last 5 minutes stir in the beetroot purée, until the barley is an even pink; season with salt and black pepper.
6. Serve with the salmon, a spoonful of Greek yoghurt and the dill: add the salmon only on the plate, as heat would turn it opaque and dry.