INGREDIENTS
- - 2 cups of cooked hulled barley
- - 1 handful of basil
- - 20 g chives
- - 3-4 sprigs of fennel
- - 2 tablespoons vegetable pesto Genovese
- - 2 tablespoons of almonds
- - 4 tablespoons of goat cheese or sheep
- - 1/2 red bell pepper
- - 1/4 celeriac
- - 1 leek
- - Salt, oil and 2 pinches of red pepper
INSTRUCTIONS
- Dice the vegetables and toss them in a pan with olive oil, salt and pepper, stir constantly and keep the vegetables crispy.
- Put the herbs in a food processor, pesto, ricotta, almonds and 1 tablespoon oil and mix everything in order to have a smooth cream that will be mixed with the vegetables.
- Use this sauce to dress a cereal, great with spelt, rice or barley.
