Dalila Roglieri

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First Course

Barley salad with rocket and almond pesto

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Ingredients

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

250 gr of barley
150 gr of green beans
Datterini tomatoes
Rocket leaves
Basil
Almonds
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!

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