Warm Barley Salad with Golden Zucchini, Sautéed Cherries, and Lemon Ricotta with Walnuts

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the walnuts on a small baking tray and toast for 6 to 8 minutes, until fragrant. Remove and set aside.

2. 2

   Place the barley, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce the heat, and cook for 25 to 30 minutes, until the barley is tender but still slightly chewy. Drain if needed and let it rest for 5 minutes.

3. 3

   While the barley cooks, stir together the ricotta, lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of salt, and some black pepper in a bowl until smooth and creamy.

4. 4

   Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and the zucchini. Cook for 6 to 8 minutes, stirring only occasionally, until deeply golden around the edges and tender. Season with 1/4 teaspoon salt and transfer to a platter.

5. 5

   In the same skillet, reduce to medium heat and add the shallot with the remaining 1/2 tablespoon olive oil. Cook for 1 minute. Add the cherries and sauté for 2 to 3 minutes, just until warmed through, slightly juicy, and still holding their shape.

6. 6

   Add the honey, sherry vinegar, the remaining 1 tablespoon lemon juice, a pinch of salt, and black pepper to the skillet with the cherries. Cook for 30 seconds more, then turn off the heat.

7. 7

   In a large bowl, combine the warm barley with the zucchini, sautéed cherries and their juices, parsley, mint, and half of the toasted walnuts. Adjust salt and pepper to taste.

8. 8

   Serve the salad warm on plates or on a serving platter. Spoon the lemon ricotta over the top and finish with the remaining toasted walnuts. If desired, add a little extra lemon zest before serving.