Serves: 4 | Preparation time: 10 mins | Cooking time: 30-35 mins
- Pearl barley: 380 g
- Fresh goat cheese: 100 g
- Purple potatoes, medium-sized: 4
- Tomatoes, medium-sized: 2
- Garlic: 1 clove
- Turmeric powder: 2 tsp
- Extra virgin olive oil: 4 tbsp
- Basil, fresh: about 4 leaves
- Salt and pepper: to taste
Boil the barley in salty water over low heat. Stir it from time to time to prevent it from sticking to the bottom of the pot.
Peel the potatoes, rinse them under running water, dry them with a kitchen cloth and cut them in small cubes. Slice the tomatoes in small cubes, as well.
Heat up the oil in a pan and brown thw garlic clove, which must not be peeled. Once browned, remove the garlic. Add the potatoes and the tomatoes and let them cook over medium heat for 15 to 20 minutes, making sure to distribute them evenly on the surface of the pan. If the vegetables become too dry, add a tablespoon of water. Mince half of the basil and add it to the mixture. Season with salt.
Once the barley has cooked through, drain it from the water and put it in a bowl along with the goat cheese.
Tip: When you mix the barley and the goat cheese, add some of the barley’s cooking water to make sure that the cheese melts enough to make the mixture creamy.
Add the potatoes, the tomatoes, the turmeric powder and a drizzle of olive oil to the barley and mix well. Freshly ground some black pepper to help enhance the taste and the properties of the turmeric powder. Garnish with the leftover basil leaves.