Barley salad with spinach and parmesan

08819 BARLEY SALAD with SPINACH and Parmesan INGREDIENTS for 4 PERSONS 200 g of wholemeal barley, spinach 200 g 150 g novelli, of cherry tomatoes, Grana cheese 120 g, 20 g of black olives, basil leaves, 4 40 ml of olive oil, one tablespoon of Apple Cider vinegar, salt.

Bring to a boil a liter of water in a pot with a pinch of salt.

Dip the barley, let it boil 60 minutes.

Drain and spread out to dry on a kitchen towel and gently tamponatelo.

Check the spinach, remove the leaves and stems wasted.

Wash them repeatedly in plenty of cold water.

Sgrondateli and dry.

Wash the tomatoes, remove the stalk, dry with kitchen paper.

Wash the basil leaves and tamponatele with kitchen paper.

Cut into thin strips.

Collect the olives and cut into slices.

Grate cheese shavings with a mandolin.

Pour on the bottom of a large Salad Bowl flat spinach.

Add the barley.

Sprinkle the diced tomato, olives, parmesan and basil leaves on spinach leaves.

Pour the olive oil into a bowl, add the vinegar and salt, stir with a fork.

Sprinkle the preparation with the sauce, stir and serve.