Barley salad with eggplant, feta + herbs

Barley salad with eggplant, feta + herbs

By
From
Eat This, My Friend
Serves
4 for lunch, or more as a side
Photographer
Jade O'Donahoo; Huw Rogers

If you have never eaten barley before, this is the perfect introduction. Don’t be shy with the herbs here, and feel free to substitute them for whatever is in your fridge or garden.

Ingredients

Quantity Ingredient
220g pearl barley
2 tablespoons olive oil, plus extra for drizzling
1 large eggplant, cut into large dice
250g cherry tomatoes, halved
1 cucumber, cut into 1 cm cubes
handful mint leaves, roughly chopped
handful coriander leaves, roughly chopped
100g feta
2 tablespoons white-wine vinegar

Method

  1. Add the barley to a large saucepan of water and bring to the boil over high heat. Reduce the heat and simmer for about 30 minutes, or until the barley is tender. Drain and rinse under cold water. Set aside in a large bowl.
  2. Heat the olive oil in a heavy-based frying pan over medium heat. Sauté the eggplant, along with a big pinch of salt, until golden on all sides. Transfer to the bowl with the barley.
  3. Combine the barley and eggplant with the tomatoes, cucumber and herbs, season with salt and pepper, and toss until combined.
  4. Crumble the feta over the top, toss and then drizzle with some extra olive oil and the white-wine vinegar.
  5. Eat the salad on the day it is made.

Try This

  • Add a side of Lebanese green beans.
Tags:
Vegetarian
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