Barley, pea, courgette & spring onion salad

Ok, I'm going to say it -- this is my current favourite salad. I actually was taken aback when I first tried this combo that I had to make it again to share here because I literally FELL head over heels for it. I love adding grains to my salads, it kind of fills them out and also adds a little bit of soft texture to the dish. I usually use pearl barley, spelt, or buckwheat, and I've used barley in this, but you can easily swap it out. You can save this to eat the next day, which is what I did, too, and honestly just plop a few more dollops of ricotta the next day and it's *chef's kiss* -- a great dish to impress with, and so easy to make. Green and gorgeous!

1 courgette
2-4 tablespoons of ricotta cheese
2 spring onions (½ chopped & ½ julienned)
½ cup English peas (fresh from pods or any kind really)
1 handful pearl barley
+ salt, pepper (olive oil and edible flowers optional)

Boil your barley with a little salt as directed on the package. Be sure to get pearl barley as it will cook much faster. While the barley cooks, cut your courgette into cubes (bite size pieces) and salt lightly with sea salt. Pop to the side. Take your peas out of the pods and put them to the side. Chop + julienne your spring onion. When the barley is only a minute or two away from being ready, add in the peas and julienned spring onion. Assemble your courgette on a plate and spoon your barley, pea and spring onion mix over the top. Add ricotta in dollops over the plate & season with salt and freshly cracked black pepper. Add a little swig of olive oil if you like either on top at the end or in with the barley mix before serving.