Pearl barley with peeled tomatoes and goat cheese

Ingredients for 4 people

350 g pearl barley

1 shallot 1 garlic clove

200 g peeled tomato

150 g goat cheese

3 spoons extra-virgin olive oil

1 litre vegetable broth salt to taste

1 thyme little branch oregano to taste 

Method

Cut in thin slices the goat cheese and season them with a spoon of olive oil and oregano. Then put them in the fridge for about 30 minutes. Put in a pot the shallot and the garlic and let them brown with a little water and olive oil, then pour half of the vegetable broth and the chopped peeled tomatoes. Meanwhile, wash and drain the pearl barley, put it in the pot and let it cook for about 30-40 minutes, by adding the rest of the vegetable broth. As soon as the barley is cooked, pour the goat cheese and cook until creamy by adding some spoons of broth. Lei it stand some minutes before serving it.