Barley, peppers and Primosale salad


  • 150 g of pearl barley
  • 1 peppers
  • 100 gr Longo Primosale
  • 2 spoons of oil
  • 1/2 soon of oregano
  • Salt to taste


  • 1

    Roast the pepper at 160°C for about 40 minutes. Leave it to cool and peel when warm, cutting it into strips.

  • 2

    Dice the Primo Sale.
    Drain the barley and leave it to cool for five minutes. Add it to the peppers and the Primo Sale, season with salt, oil and oregano. 

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