RECIPES

Pearl Barley with Leeks, Ricotta & Lemon

Leeks don't get enough love. This recipe makes them the star of the show and is a really lovely fresh meal for this time of year, perfect for cooking in batches to enjoy throughout the week.

Serves: 4
Time: 1 hour
Difficulty: Medium

This wintry Pearl Barley and Leek dish is ready in just a few steps. Its components keep brilliantly, neatly stacked in our nesting food containers, so its an ideal make-ahead recipe.

Method

Ingredients

Step 1Place the pearly barley in a large pan covered with plenty of cold, salted water. Simmer until tender, then drain.
Step 2Meanwhile, place a large pan over a medium heat with a little oil. Add the leeks and sweat until softened. Stir in the garlic and picked thyme leaves and sweat for another 2-3 minutes. Stir in the pearl barley and warm through. Stir in the juice of the lemon and half the ricotta. Season to taste and add a little water as necessary to keep the mixture fairly loose.
Step 3Place a medium pan of water over a high heat and bring to a rolling boil. Cook the cavolo nero for 4 minutes or until tender, then drain and stir into the barley mixture.
Step 4Place a frying pan over a medium heat with a little oil. Add the leek rings carefully to the pan – don’t let the oil heat up very much or they will spit. When coloured on the underside turn them and reduce the heat to medium/low. Add the thyme sprigs, salt and pepper. When the leeks are tender, stir together so the rings break up. Squeeze over a little lemon juice.
Step 5Spoon the barley mixture onto a serving plate and top with the caramelised leeks, and blobs of the remaining ricotta.

250g pearl barley, rinsed
4 medium leeks, stalk and any dark green parts trimmed (1 cut into 1 cm rings and washed, drained and patted dry. The remaining 3 cut into 1cm dice washed and drained)
4 cloves garlic, finely chopped
1 tbsp picked thyme leaves, plus 2 or three whole sprigs
200g ricotta
1-2 lemons
150g cavolo nero, stripped from the stalk
Salt and pepper
Olive oil