Ancient grain prosciutto and burrata salad

Name: Ancient grain prosciutto and burrata salad
Yield: 6
Ingredients: 1/2 cup (100g) pearl barley; 1/2 cup (100g) small green lentils; 100g buckwheat; 4 heirloom tomatoes, sliced; 150g Boston Bay prosciutto, torn; 2 burrata balls, at room temperature, torn; 2 tbs red wine vinegar; 2 eschalots, very finely chopped; 3 anchovy fillets in oil, finely chopped; 1/4 cup (60ml) extra virgin olive oil

1 rating

Jump to recipe

Like other great Italian dishes, this simple starter lets quality produce shine. Serve it as a side or share plate alongside Nino Zoccali's other rustic dishes.

1/2 cup (100g) pearl barley
1/2 cup (100g) small green lentils
100g buckwheat
4 heirloom tomatoes, sliced
150g Boston Bay prosciutto, torn
2 burrata balls, at room temperature, torn

Red wine vinegar

2 tbs red wine vinegar
2 eschalots, very finely chopped
3 anchovy fillets in oil, finely chopped
1/4 cup (60ml) extra virgin olive oil

Method

1.

Place pearl barley and 2L (8 cups) cold water in a large saucepan over medium heat. Bring to a simmer and cook, without stirring, for 15 minutes or until beginning to soften.
2.

Add the lentils and cook for a further 20 minutes, then add buckwheat and cook for a further 10 minutes or until grains and lentils are tender.
3.

Drain, then spread cooked grains and lentils over a baking tray and set aside to cool.
4.

For the dressing, place the vinegar and eschalot in a bowl. Set aside for 5 minutes to pickle slightly.
5.

Add all remaining ingredients and stir to combine.
6.

Spoon cooled grains and lentils onto a platter, layer with tomato, prosciutto and burrata, then spoon over dressing to serve.