Ingredients

The following ingredients have 4 Servings
  • 3 large pink lady apples, peeled
  • 150ml olive oil
  • 2¼ tsp sugar
  • 300g (1¼ cups) pearl barley
  • 100g prosciutto, thinly sliced and coarsely torn
  • 100g rocket 
  • 80ml balsamic vinegar
  • 150g blue cheese, coarsely crumbled

Instruction

  • <p><b>1.</b> Remove the cores from the apples and cut the apples in half lengthways. Cut each half into four wedges and place in a bowl. Drizzle with 2 tablespoons of the oil and sprinkle over the sugar then toss to coat. Preheat a non-stick frying pan over medium-low heat. Add the apple mixture and cook, turning often, for 10 to 12 minutes, or until tender and golden. Cool.</p> <p><b>2.</b> Meanwhile, cook the barley in a saucepan of boiling water for 35 minutes or until tender, then drain well and cool to room temperature.</p> <p><b>3.</b> Preheat a grill to high, put the prosciutto in the grill tray and grill for 1 to 2 minutes, turning halfway through, until crisp.</p> <p><b>4.</b> Combine the roast apples, barley, prosciutto and rocket in a large bowl and season to taste with sea salt and freshly ground black pepper. Drizzle over the remaining oil and the balsamic vinegar and gently toss to combine. Transfer to a large bowl or platter, scatter the cheese over and serve immediately.</p>