Spinach, Pearl Barley & Ricotta Salad

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This recipe pre-dates my 5 Ingredients philosophy.

Spinach, Pearl Barley & Ricotta Salad

From Stonesoup

Inspired by Rodney Dunn in the April 2009 Australian Gourmet Traveller.

I just love this salad. There’s something so healthy about eating spinach like this. And then there is the lovely chewy texture of the pearl (dehulled) barley and creamy cheesy ricotta. Delish.

Serves 6
50g (2oz) pearl barley
3 bunches English spinach, trimmed and well washed
250g (1/2 lb) ricotta
zest & juice 1 lemon
1t chilli flakes, optional
3T extra virgin olive oil

1. Place barley in a small saucepan and cover generously with water. Bring to the boil and simmer for 25 – 30 minutes, or until cooked through. Drain and rinse with cold water and transfer to a large bowl.

2. Wilt spinach in a large covered frying pan over a medium high heat. Stirring frequently. Drain and refresh under cold running water. Squeeze to remove excess water and toss through the barley. Add lemon juice and zest and toss again.

3. Scatter spinach mixture over a serving platter. Dot with dollops of ricotta. Combine oil and chilli, if using and drizzle over the ricotta.