Roasted Plum Barley Salad with Lemon-Thyme Ricotta

Roasted Plum Barley Salad with Lemon-Thyme Ricotta 🍑🌿 This is a sweet-savoury grain bowl with glossy roasted plums, chewy barley, peppery rocket, creamy lemon-thyme ricotta and a little pistachio crunch. It feels special, but it is simple enough for weekday prep. Yield: 4 generous bowls Time: about 35 minutes Ingredients For the salad: - 1 cup pearl barley, rinsed - 3 cups water or light vegetable stock - 1/2 tsp fine sea salt, plus more to taste - 5 ripe but firm plums, pitted and cut into wedges - 2 tbsp extra-virgin olive oil, divided - 1 1/2 tsp runny honey - 1 tsp fresh thyme leaves, plus extra to finish - 3 packed cups rocket/arugula - 1/3 cup pistachios, toasted and roughly chopped - 1 small handful flat-leaf parsley or basil, torn - Freshly ground black pepper For the lemon-thyme ricotta: - 250 g / 9 oz ricotta - 1 tsp lemon zest - 1 tbsp lemon juice - 1 tsp extra-virgin olive oil - 1/2 tsp fresh thyme leaves - Pinch of sea salt - Black pepper For the honey-lemon dressing: - 3 tbsp extra-virgin olive oil - 1 1/2 tbsp lemon juice - 1 tsp Dijon mustard - 1 tsp runny honey - 1 small garlic clove, finely grated - Pinch of sea salt - Black pepper Method 1. Cook the barley. Put the rinsed barley in a saucepan with water or light stock and 1/2 tsp salt. Simmer until tender but still pleasantly chewy, 22-28 minutes. Drain well, spread on a tray and let it steam off for 10 minutes so the grains stay separate. 2. Roast the plums. Heat the oven to 200 C / 400 F. Toss the plum wedges with 1 tbsp olive oil, honey, thyme and a pinch of salt. Spread cut-side up on a lined tray and roast for 12-15 minutes, until glossy and softened at the edges but not collapsed. Let them cool for a few minutes on the tray. 3. Make the ricotta. Stir ricotta with lemon zest, lemon juice, olive oil, thyme, salt and black pepper until creamy. Keep it slightly textured rather than perfectly smooth. 4. Whisk the dressing. Combine olive oil, lemon juice, Dijon, honey, grated garlic, salt and pepper. Taste: it should be bright enough to season the barley. 5. Build the salad. Toss warm or room-temperature barley with half the dressing. Fold through rocket and herbs just before serving so they stay lively. Spoon into bowls. 6. Finish. Add generous spoonfuls of lemon-thyme ricotta, roasted plums and any plum juices from the tray. Scatter with pistachios, extra thyme, lemon zest and black pepper. Add more dressing to taste. Serving and storage tips - Add grilled chicken, chickpeas or roasted aubergine for a fuller meal. - Serve warm, room temperature or lightly chilled. - Cooked barley keeps for 3 days in the fridge. - Keep ricotta, greens, nuts and roasted plums separate if prepping ahead, then assemble before eating for the best texture. Save this one for a fresh lunch bowl with a little dinner-party energy. ✨ Tasteloom.club - easy recipes for everyday cravings