The pearl barley salad with chickpeas, zucchini, and strawberries was born somewhat by chance, like many of my anti-waste and recycling recipes! The basic rule is not to buy in excess to avoid food reaching expiration before having the chance to use it. However, if this does happen, encouraged by competitive and convenient prices, simply recycle the surplus and use it in other recipes! And this is the case here! A super affordable crate of strawberries that risked not being consumed in time. I didn’t feel like making the usual strawberry dessert, rather I was intrigued by the idea of preparing a vegetarian main dish in a spring style, fresh and delicate, but above all rich in proteins, vitamins, and minerals. The strawberries offer a truly unique palatal pleasure, slightly softened by the more decisive flavor of Casale provola, a Sicilian cheese specialty from the Nebrodi mountains, which you can substitute with a sweet or spicy provola of your choice. In short, an unusual dish with a surprising taste that, promised, will not disappoint you!
All “vegetarian” recipes are without meat and/or fish (N.B. it is possible to use other animal-based protein foods, such as eggs and cheese).
- Difficulty: Very Easy
- Cost: Expensive
- Rest time: 1 Hour
- Preparation time: 35 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 12 oz Pearl barley
- 5 oz Pre-cooked chickpeas
- 10 oz Strawberries
- 3 white zucchinis (medium)
- 3.5 oz Provola cheese (sweet from Casale)
- 10 leaves Fresh mint
- to taste Extra virgin olive oil
- to taste Salt
- to taste Pepper
Preparation
Wash, trim, and slice the zucchinis into not-too-thin rounds. Place them on a hot griddle or grill and salt them (fig. 1).
Cook them for about 3′ on each side (fig. 2).
Season with a clove of garlic, a few turns of extra virgin olive oil, and mint leaves to taste, then let rest for 1 hour (fig. 3).
Wash and dry the strawberries with kitchen paper, then slice them, removing the green stem. Season with oil, salt, and pepper and set aside (fig. 4).
In the meantime, rinse the barley under running water, pour it into a pot and cover with water equal to twice its volume. Once boiling, lower the heat and cook for about 30′ or according to the cooking times indicated on your package. Salt, turn off and drain (fig. 5).
Assemble the barley salad by combining the barley, zucchinis with all their seasoning, drained chickpeas, strawberries, and the provola into cubes last, and only when the dish is cold.
Serve at room temperature. And voila… your pearl barley with chickpeas, strawberries, and zucchini is ready to be enjoyed!
Bon Appétit from FeFe’s kitchen!
