Barley Salad with Summer Vegetables

 Ingredients:

1 cup raw barley

1 large zucchini 

7 oz cherry tomatoes

2 Tbsp olive oil

3-4 garlic cloves

Salt & Pepper

a good pinch of sugar

a large handful of basil, finely chopped

1 Tbsp aged balsamic vinegar

1 cup of garbanzo beans

Toppings: ricotta cheese, chili crisp or chili flakes

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1. Slice zucchini thinly and halve your tomatoes lengthwise.

2. Heat up a large stainless steel pan on low-med heat. Add oil. Arrange zucchini in one layer. Saute them until cooked through on both sides, flipping to the other side frequently. Set aside. Clean the pan and make sure its not too hot before frying garlic.

3. Gently heat up remaining oil, add garlic, stir, do not burn.

4. Once garlic is translucent, arrange the tomatoes, cut side down. Increase the heat a little and allow them to cook gently until they soften and release juices. Season with salt and pepper and a pinch of sugar. 

Turn them over and continue to cook, prevent them to be too mushy.

5. Add cooked barley, garbanzo beans and zucchini to the pan. Stir, season with balsamic vinegar, salt and pepper.

6. Divide between the bowls, top with ricotta and chili crisp.