Barley and Grilled-Vegetable Salad

1. 1

   In a large saucepan of salted boiling water, cook the barley over moderate heat until slightly tender, about 30 minutes.

2. 2

   Drain and quickly rinse the barley under running water to cool it slightly.

3. 3

   Shake off all the water and transfer the barley to a large bowl.

4. 4

   Cut the grilled vegetables into bite-size pieces and add to the barley.

5. 5

   Add the walnut dressing, lemon juice and chives and season with salt and pepper.

6. 6

   Garnish with the shaved pecorino cheese and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.