BARLEY SALAD WITH COURGETTES, PUMPKIN FLOWERS AND PROVOLONE VALPADANA PDO STRONG

For 4 people – Difficulty: EASY – 30 minutes

INGREDIENTS:

320 g barley

4 courgettes

200 g pumpkin flowers

250 g Provolone Valpadana PDO cheese strong

mint leaves to taste

fine salt to taste

pepper to taste

PREPARATION:

 Place a pot with water on the cooker, bring to the boil and add salt.

Pour in the barley and let it cook for 30 minutes.

Wash and cut the courgettes into small brunoise, toss them in a pan with a little oil, season with salt and pepper and cook for three to four minutes so that they remain crispy.

Wash and remove the pistils from the courgette flowers, cut them into julienne strips and add them to the courgettes in the last minute of cooking.

Cut the Provolone Valpadana PDO into half-centimetre cubes and set aside.

Drain and rinse the barley, place it in a bowl and add the courgettes with the courgette flowers.

Add the cubes of strong Provolone Valpadana PDO.

Serve and finish with a sprinkling of black pepper and some mint leaves.