Fennel and melon salad with barley

Fennel and melon salad with barley

Total: 35 min. | Active: 35 min.
vegetarian
Nutritional value / people: 419 kcal
, Fat: 15 g
, Carbohydrate: 50 g
, Protein: 15 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Barley

200 g hulled pearl barley
salted water, boiling

Salad

2 tbsp white balsamic vinegar
2 tbsp olive oil with lemon
½ tsp salt
a little pepper
400 g Galia melons , cut into approx. 3 mm slices
200 g fennel , cut into approx. 3 mm slices
1 cucumber , cut into approx. 3 mm slices

Ricotta

250 g ricotta
½ bunch peppermint, finely chopped
¼ tsp salt

To serve

50 g smoked almonds, coarsely chopped
2 sprig peppermint, leaves torn off
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How it's done

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Barley

Add the barley to the boiling salted water, reduce the heat, simmer for approx. 25 mins. until just soft. Drain the barley, rinse with cold water.

Salad

Combine the balsamic and oil in a bowl, season the dressing. Add the melon, fennel and cucumber with the barley, mix, serve on a platter.

Ricotta

Mix the ricotta and mint in the same bowl, season with salt, spread on top of the salad.

To serve

Scatter the almonds and mint on top of the salad.

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