This Barley bowl with broccoli and kiwi, made with the last seasonal broccoli in my garden, has the scent of spring, because of the first mint leaves that are growing in my garden. Adding the kiwi to a savory dish may seem unusual, in truth, the sour taste of this fruit goes perfectly with the rest of the ingredients.
On the benefits of broccoli we lingered for a long time but not on kiwis (of which Italy is the world’s leading producer), a fruit not yet fully used, despite its considerable benefits. It contains more Vitamin C than citrus fruits and a high percentage of potassium. Excellent antioxidant, kiwi enhances the immune system, and improves the functionality of the nervous system.
This delicious salad, to be enjoyed lukewarm or cold, is a real concentrate of health.
Barley bowl with broccoli and kiwi: Ingredients
200 g (7 oz) semi-pearled barley
10 broccoli florets
Pinch of sea salt
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
5 mint leaves
Barley bowl with broccoli and kiwi:
- Rinse the barley and cook in salt water, according to the instructions on the package. Drain and set aside.
- In a saucepan, cook broccoli in salted water for five minutes. Drain and cook for three minutes in a pan with a tablespoon of oil. Peel and cut the kiwis into slices.
- In a bowl, emulsify the remaining tablespoons of oil with balsamic vinegar.
- In a bowl, add the barley, broccoli, kiwi, oil and vinegar sauce and mix well. Add the mint and serve lukewarm or cold.