Mediterranean Aubergine and Barley Salad

Ingredients for Mediterranean Aubergine and Barley Salad

• 675g aubergine, cut into 1/2-inch cubes

• 350g courgette, cut into 1/2-inch cubes

• 10 tablespoons extra-virgin olive oil

• 1 teaspoon salt

• 1 teaspoon black pepper

• 160g chopped spring onion (from 1 bunch)

• 1 1/2 teaspoons ground cumin

• 1/2 teaspoons ground coriander

• 1/4 teaspoons cayenne

• 300ml pearl barley (230g)

• 1 (400g) can reduced-sodium chicken broth (425ml )

• 180ml water

• 2 tablespoons fresh lemon juice

• 1 garlic clove, minced

• 1/4 teaspoons sugar

• 230g cherry tomatoes, quartered

• 80ml Kalamata or other brine-cured black olives, pitted and halved

• 80g thinly sliced red onion, rinsed and drained if desired

• 1 cup chopped fresh flat-leaf parsley

• 1/2 cup chopped fresh mint

• Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

Put oven racks in upper and lower thirds of oven and preheat oven to 218°C.

Toss aubergine and courgette with 5 tablespoons oil, 3/4 teaspoons salt, and 3/4 teaspoons pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook spring onion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoons salt, 1/4 teaspoons pepper, and 45ml oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.