Tuscan White Bean and Pearl Barley Salad | With Crispy Prosciutto

Rinse 200 g of pearl barley in cold water. In a medium saucepan, bring plenty of lightly salted water to a boil, add the pearl barley, and simmer over medium heat for 20-25 minutes until pleasantly chewy and 'al dente'. Drain, rinse with cold water to stop the cooking process, and let drain thoroughly.

Heat a dry frying pan over medium heat and arrange the 100 g of Parma ham slices in it. Fry for 2-3 minutes until crispy, then transfer to paper towels to cool. Once cooled and crispy, break into rustic, bite-sized pieces by hand.

Prepare the remaining ingredients: rinse and drain the 240 g of canned white beans, cut the 100 g of sun-dried tomatoes into thin strips, wash and dry the 80 g of arugula, and shave thin curls from the 50 g of Parmesan cheese using a vegetable peeler.