Turkey with broccoli, anchovies and barley

Ingredients

For 1 serving

• Turkey breast140 g
• Broccoli200 g
• Anchovies in oil2
• Garlic1 clove
• Chili pepperto taste
• Pearl barley55 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, fish,

In season: October – March

Method

1. Bring a pan of water to the boil, salt it and cook the pearl barley for 30 minutes, until tender but still al dente; drain.
2. Meanwhile break the broccoli into florets; bring a small pan of salted water to the boil and blanch them for 4 minutes, until bright green; drain.
3. Cut the turkey breast into strips about 1 cm wide; peel and crush the garlic.
4. Heat the oil in a wide frying pan over low heat with the garlic, anchovies and chilli and stir for 1–2 minutes, until the anchovies melt.
5. Raise to medium-high heat, add the turkey and cook for 4 minutes, until no longer pink; salt sparingly, as the anchovies are already salty.
6. Add the broccoli and barley and toss for 2 minutes, until everything is hot and well coated; remove the garlic and serve.