Eat for the Earth: griddled vegetable and barley salad

Looking for inspiration for your Eat for the Earth meal on 5 June? This pearl barley and griddled veggie salad may spark a few ideas. It’s full of veggie goodness and easy to scale-up if you’ve got a crowd coming. Not sure what Eat for the Earth is all about? Watch this video and join us this World Environment Day.

Ingredients (serves 6)
250g pearl barley
6 courgettes, trimmed and thinly sliced
4 aubergines, trimmed and thinly sliced
1 bunch asparagus
Olive oil
2 garlic cloves, finely chopped
75g mint
4 Tbsp pistachios
1 red onion, thinly sliced
1 cup cherry tomatoes, halved
Goat’s cheese
Lemon zest
Salt and pepper, to taste

For the pesto dressing
50ml olive oil
2 Tbsp basil pesto

Method

1. Cook the pearl barley in a large saucepan of salted, boiling water for 25 minutes or until tender. Drain.
2. On a hot griddle pan, char-grill the aubergine, courgettes and asparagus in batches until they have defined grill marks on both sides and are starting to soften. Use olive oil and use your judgement as to how long to leave the vegetables on the griddle – courgettes and asparagus work well when still slightly crunchy but you want the aubergine cooked all the way through.
3. Add garlic and lemon zest to your veggies.
4. Place the barley, griddled vegetables, mint, tomatoes, pistachios, onion and goat’s cheese onto a large platter and gently toss until combined. Season with pepper and a generous drizzling of pesto dressing.
Download print-friendly recipe.
Looking for more inspiration for your Eat for the Earth meal? Check these out:

Roasted vegetable and goat’s cheese tartlets
Hearty vegetable and lentil soup
Cinnamon baked apples
Apple and pear crumble