Saffron rabbit with barley and zucchini

Ingredients

For 1 serving

• Rabbit160 g
• Saffron1 pinch
• Onion40 g
• Vegetable broth200 ml
• Pearl barley55 g
• Zucchini150 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: June – September

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 still al dente; drain.
2. Meanwhile warm the vegetable stock and dissolve the saffron in it. Peel and chop the onion; pat the rabbit pieces dry with kitchen paper and season with salt and pepper.
3. Heat half the oil in a casserole over medium-high heat and brown the rabbit with the onion for 8 minutes, until golden on all sides.
4. Pour in the saffron stock, cover and cook over low heat for 35 minutes, until the meat is tender and the liquid has reduced to a lovely golden sauce.
5. Meanwhile wash and trim the courgettes and cut them into half-moons about 5 mm thick; heat the remaining oil in a frying pan over medium-high heat and sauté them for 5 minutes, until golden but still firm; salt them.
6. Serve the rabbit with its sauce over the barley, with the courgettes alongside.