Pearl barley with clams, zucchini and cherry tomatoes

Ingredients

For 1 serving

• Pearl barley65 g
• Clams300 g
• Zucchini150 g
• Cherry tomatoes80 g
• Garlic1 clove
• Parsley5 g
• Extra virgin olive oil12 g
• White wine30 ml
• Chili pepperto taste
• Saltto taste

Contains: gluten, shellfish, sulphites,

In season: May – September

Method

1. Rinse the pearl barley, tip it into boiling salted water and cook for 25 minutes over medium heat, until tender but still al dente; drain.
2. Meanwhile rinse the clams well (if they haven't been purged, soak them in salted water first) and discard any broken or open ones. Wash the courgettes and cut them into dice of about 1 cm; wash and halve the cherry tomatoes; chop the parsley.
3. For the last 10 minutes of the barley's cooking time heat half the oil in a wide pan over medium heat with the peeled, crushed garlic and the chilli for a minute, until the garlic is golden; add the clams and the white wine, cover and cook over high heat for 3–4 minutes, until they have all opened. Discard any that stay closed.
4. Add the courgettes and tomatoes and cook for 5 minutes over medium heat, until the courgettes are tender but still crisp.
5. Add the drained barley, the remaining oil and the parsley and toss for 1 minute over high heat, until the barley has soaked up the juices; taste and add salt only if needed, then serve.