Serves 4
Ingredients
100g barley
100g strawberries
2 mall peppers (1 red 1 yellow)
20g pine nuts
Fresh mint
Juice of half a lemon
4 tablespoons white wine vinegar
Extra virgin olive oil
Salt and sugar
Method
Cook barley in salted boiling water, follow cooking instruction on the package. I used a quick cooking barley, about 10 minutes cooking time. Drain barley and toss in olive oil. Toast pine nuts, chop the mint leaves and stir them into the cooked barley. Drizzle with the lemon juice and refrigerate until serving time.
Meanwhile prepare the pepper cream: Slice the peppers lengthwise and cook them in a large pan with a drizzle of olive oil. Season with salt and cook with the lid until tender. Do not over stir them so it will be easier to peel them later. Keep pepper aside and add to the cooking sauce the vinegar and one teaspoon of sugar. Cook over a low heat until thick. Transfer peppers in a blender, pour over the syrup and blend up with a drizzle of olive oil. If needed just add a few tablespoons of water. Season with salt and chill the cream.
Spoon the barley in some glasses, add the chopped strawberries and at the last minutes the pepper sauce. A few tablespoons should be enough but serve it according to your taste.