Dalila Roglieri

Barley salad with rocket and almond pesto


For the pesto
100 gr of rocket
A handful of almonds
Oil to taste

250 gr of barley
150 gr of green beans
Datterini tomatoes
Rocket leaves
Ricotta marzotica

Opinion of the chef

For the pesto: blend all the ingredients until you have a creamy consistency, add water or other oil if necessary.

Boil the green beans and barley.
Cut the cherry tomatoes into 4 or 6.
Season the barley with the rocket pesto, green beans, cherry tomatoes, grated ricotta marzotica, a few leaves of basil and rocket and chopped almonds with a knife.
Good lunch!