Pearl barley salad with shrimp, zucchini and mint

Ingredients

For 1 serving

• Pearl barley70 g
• Shrimp150 g
• Zucchini180 g
• Mint4 g
• Lemon zest2 g
• Lemon juice1 tablespoon
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste

Contains: gluten, shellfish,

In season: May – September

Method

1. Rinse the pearl barley, add it to a pan of boiling salted water and cook over medium heat for about 30 minutes, until tender but still firm to the bite; drain and cool under cold water.
2. Meanwhile peel the prawns, cut along the back and remove the black vein; wash and trim the courgettes and cut them into 1 cm dice; crush the garlic clove with the palm of your hand.
3. Heat half the oil in a pan over medium heat with the garlic, add the courgettes and sauté for 4 minutes, until golden but still firm.
4. Add the prawns and cook for another 2 minutes, until pink and opaque; season with salt, remove the garlic and let it cool slightly.
5. Add everything to the barley and dress with the remaining oil, the lemon juice and zest and freshly chopped mint.