Eat for the Earth: griddled vegetable and barley salad
Ingredients (serves 6)
250g pearl barley
6 courgettes, trimmed and thinly sliced
4 aubergines, trimmed and thinly sliced
1 bunch asparagus
2 garlic cloves, finely chopped
4 Tbsp pistachios
1 red onion, thinly sliced
1 cup cherry tomatoes, halved
Salt and pepper, to taste
For the pesto dressing
50ml olive oil
2 Tbsp basil pesto
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.
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