Barley and Kale Salad

To make the barley and kale salad, first cook the barley in salted boiling water 1 for about 15 minutes or for the time indicated on the package. Meanwhile, soak the raisins in a small bowl with lukewarm water to rehydrate them 2. Remove the leaves from the kale, eliminating the more fibrous central part 3.

Wash and dry the leaves and then transfer half of them into the blender cup: add the olive oil 4, grated Parmesan 5, and blend with an immersion blender 6,

adding just enough barley cooking water 7 to obtain a creamy pesto 8 that you will momentarily set aside. In the meantime, drain the barley which will be cooked through 9.

Pour the barley into a bowl and dress with the kale pesto 10, mix and set aside 11. Now clean the pumpkin: cut it in half, remove the seeds and the peel 12.

Cut the pumpkin first into wedges and then into small cubes 13. In a pan, pour a drizzle of olive oil, heat it, and then add the pumpkin 14, sautéing it for a few minutes until it is golden and well cooked 15.

Now place the other half of the cleaned kale in a bowl: season with salt 16, oil 17, and vinegar 18,

then add the beans 19, the rehydrated and well-drained raisins 20, and the pumpkin 21.

Finally, combine the kale salad with the barley 22 and incorporate the peanuts last 23. Mix and serve your tasty barley and kale salad 24!