Insalata tiepida d’orzo con cavolo riccio e feta - Pearl Barley Salad with kale and feta cheese

Today I felt like having a simple grain salad for lunch. It is a light and fulfilling meal, which I always enjoy to prepare by combining the ingredients I have in the pantry. 

While the barley was boiling, I sautéed a banana shallot in little oil and blanched the kale I bought yesterday at the farmers market. Eventually, I combined the ingredients together.

To make my dish colourful and healthier, I added a teaspoon of turmeric.  Feta cheese finishes it off. 

Insalata tiepida d’orzo con cavolo riccio e feta
Pearl Barley Salad with Kale and Feta Cheese


250 g pearl barley
3 large banana shallots, finely chopped
2 teaspoons tumeric
150 g kale, stem removed and finely shredded
100 g feta cheese
Sea salt and freshly milled black pepper
Extra virgin olive oil


Serves 4 to 5
Preparation time: 10 minutes
Cooking time: 45 minutes

1. In a pan, cover the barley with 500 ml of cold water; bring it to the boil, add a pinch of salt and leave to simmer, covered, for 25 to 30 minutes, until just tender. 
2. In a frying pan, heat 1 tablespoon of oil and sauté the shallots on low heat for 10 minutes.
3. Meanwhile, in a pan, bring 1 liter of water to the boil, add a pinch of salt and blanch the kale for 3 to 5 minutes. Drain and stir it into to the shallots.
4. Once the barley is cooked, drain and add to the vegetables along with the curcuma. Stir through and drizzle with a generous tablespoon of oil.
5. Arrange the barley on a serving dish, sprinkle with crumbled feta cheese on top and serve at once.