Back to recipes Barley salad with Mortadella Favola and vegetables
Ingredients (for 4)
- 300 g of barley
- 110 g of Mortadella Favola
- 1 eggplant
- 100 g peppers
- 100 g of cherry tomatoes
- 1 bunch of basil
- 1 bunch of parsley
- 100 g of primosale cheese
- oregano
- extra virgin olive oil
- salt and pepper
Directions
Cut eggplant into slices and cook on a nonstick pan with a little oil, seasoning with salt and pepper. Then cut the cherry tomatoes into wedges and the peppers into cubes: remember to clean them by removing the seeds.
Boil plenty of salted water in a pot and cook the barley for 30 minutes or until tender; drain, cool in cold water, and then drain again. Combine the now-cold barley with the eggplant, diced Mortadella Favola, cherry tomatoes, peppers, diced fresh cheese and chopped herbs. Stir to combine, and season with olive oil, salt and pepper.
