Barley and Broccoli Salad

Name: Barley and Broccoli Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Spelt 1 cup; Broccoli cleaned 3.3 cups; Walnut kernels 2 oz; Dried tomatoes 4 tbsp; Black olives pitted ¼ cup; Gorgonzola cheese 1.75 oz; Extra virgin olive oil 3 spoonfuls

352

Calories per serving

Vegetarian

Energy Kcal 352
Carbohydrates g 26.7
of which sugars g 7.1
Protein g 12.4
Fats g 21.8
of which saturated fat g 4.07
Fiber g 6.4
Cholesterol mg 9
Sodium mg 97

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Cinzia Gullà

Kale and broccoli, as we know, are not usually among the most loved vegetables, yet with just a few tricks you can make them versatile in the kitchen and enrich our winter table. Try, for example, our broccoli risotto, irresistibly creamy, or the penne with five types of kale, colorful and appealing. Continuing along this line, we present the barley and broccoli salad, a perfect dish for a lunch on colder days, also ideal as a packed lunch to take to work. Genuine and very simple to prepare, this barley and broccoli salad is enriched with tempting ingredients like sun-dried tomatoes and olives, a clever way to eat healthier without sacrificing taste!

INGREDIENTS: Spelt 1 cup (120 g); Broccoli 3.3 cups (300 g) - cleaned; Walnut kernels 2 oz (50 g); Dried tomatoes 4 tbsp (30 g); Black olives ¼ cup (50 g) - pitted; Gorgonzola cheese 1.75 oz (50 g); Extra virgin olive oil 3 spoonfuls

Preparation

How to prepare Barley and Broccoli Salad

To prepare the barley and broccoli salad, place a pot filled with water over the heat and salt it once boiling before adding the barley 1. Cook for about 15 minutes or according to the times indicated on the package. In the meantime, clean the broccoli: separate the florets and boil them for 10 minutes 3.

Once the broccoli is cooked, you can drain them 4. Place them on a cutting board and chop them into small pieces 5. Drain the sun-dried tomatoes from the oil and also cut them into small pieces 6.

Cut the gorgonzola into cubes 7, coarsely chop the walnut kernels 8, and slice the pitted olives into rounds 9.

Meanwhile, the barley should be cooked; drain it well 10 and transfer it to a large bowl. Now everything is ready to assemble the salad: season with oil 11 and add the sun-dried tomatoes, walnuts, and olives here 12.

Continue by incorporating also the broccoli 13 and the diced gorgonzola 14. Mix and serve the barley and broccoli salad 15.

Storage

You can prepare the barley and broccoli salad in advance and store it in the refrigerator in a closed container for a couple of days. We do not recommend freezing.

Advice

Don't throw away the broccoli stems! Blend them in the mixer and use them to make a flavorful and genuine risotto, or simply add them to your vegetable soup!

For the translation of some texts, artificial intelligence tools may have been used.

Barley and Broccoli Salad

PRESENTATION

How to prepare Barley and Broccoli Salad

Storage

Advice

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