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RECIPES
| Calories | 193,1 Kcal |
| Fat | 6,4 g |
| of which saturated fat | 2,9 g |
| Carbohydrates | 22,7 g |
| of which sugar | 3,1 g |
| Proteins | 7,2 g |
| Salt | 0,0 g |
| Calories | 193,1 Kcal |
| Fat | 6,4 g |
| of which saturated fat | 2,9 g |
| Carbohydrates | 22,7 g |
| of which sugar | 3,1 g |
| Proteins | 7,2 g |
| Salt | 0,0 g |
Boil as pasta in salted water 10 min. Drain, season with oil, salt and pepper. Let cool down. Slice shallot and cut nectarine into wedges. Mix a dash of oil, apple cider vinegar, honey, shallot, half the mint and season with salt and pepper. Toast almonds in a frying pan. Medium-high heat, stirring frequently. Set aside. In a bowl, mix rocket leaves, nectarine, barley and remaining mint with ¾ of the dressing. paso 6 Boil as pasta in salted water 10 min. Drain, season with oil, salt and pepper. Let cool down. Slice shallot and cut nectarine into wedges. Mix a dash of oil, apple cider vinegar, honey, shallot, half the mint and season with salt and pepper. Toast almonds in a frying pan. Medium-high heat, stirring frequently. Set aside. In a bowl, mix rocket leaves, nectarine, barley and remaining mint with ¾ of the dressing. paso 6Cooking step by step
The barley:
Mise en place:
Crumble goat cheese and chop almonds.
Separate mint leaves and chop them. 
The dressing:
The almonds:
Your salad:
Serve your salad and finish with almonds, goat cheese and a drizzle of the remaining dressing. 
paso 6
Cooking
step by stepThe barley:
Mise en place:
Crumble goat cheese and chop almonds.
Separate mint leaves and chop them. The dressing:
The almonds:
The salad:
Serve your salad and finish with almonds, goat cheese and a drizzle of the remaining dressing. paso 6
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