for 4 people

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

How it's done

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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