Pearl Barley and Grilled Zucchini Salad

Cook the pearl barley and let it cook completely. Marinate the zucchini and then grill it until charred. Mix the chopped tomatoes, chopped zucchini, cooled barley, herbs and dressing. If you are a carnivore like me you can add some chicken or pork pieces and enjoy the salad for lunch or dinner. I prefer mine at lunch time.

To cook the Pearl Barley: place the barley, salt to taste and water in deep pot and bring to the boil. Reduce the heat and simmer, covered 30-40 minutes or until barley is tender. Fluff and transfer to a large plate to cool.

Slice zucchini into three lengthwise

combine the olive oil, crushed garlic, pepper flakes and salt. Brush on cut side of the zucchini.

Grill on a hot, greased, grill pan (on stove top) for about 3 minutes or until charred with dark marks. Flip and cook the other side for 3 minutes. Transfer to a cutting board and dice into small cubes

Place the diced zucchini in a large bowl. Add the diced tomatoes, cooled barley and the fresh herb(s)

Add the dressing and toss gently to mix thoroughly

Mix in the crumbled feta

Enjoy the salad. It’s very filling.

Pearl Barley and Grilled Zucchini Salad

Difficulty: easy
Print

Preparation time: 10 minutes Cooking time: 40 minutes Serves: 6

Ingredients

For Grilling Zucchini

2 tablespoons olive oil
2 cloves garlic, crushed
½-1 teaspoon dried red pepper flakes
Salt to taste
2 medium Zucchini, each sliced into three lengthwise

Other Ingredients

1 cup uncooked Pearl Barley
3 cups water
Salt to taste
4 medium Italian tomato, diced
¼ cup finely shredded parsley or cilantro or fresh herbs
100g (3.5oz) Feta

Balsamic Vinegar Dressing

2 tablespoons balsamic vinegar
4 tablespoons olive oil
1 teaspoon honey
1 teaspoon dijon mustard
Salt and pepper to taste

Instructions

To cook the Pearl Barley: place the barley, salt to taste and water in deep pot and bring to the boil. Reduce the heat and simmer, covered 30-40 minutes or until barley is tender. Fluff and transfer to a large plate to cool.
To grill zucchini: combine the olive oil, crushed garlic, pepper flakes and salt. Brush on cut side of the zucchini. Grill on a hot, greased, grill pan (on stove top) for about 3 minutes or until charred with dark marks. Flip and cook the other side for 3 minutes. Transfer to a cutting board and dice into small cubes. Place in a large bowl. Add the diced tomatoes, cooled barley, the fresh herbs and crumbled feta.
To make Balsamic Vinegar Dressing: mix all ingredients in a bottle or a bowl and shake or whisk until thoroughly combined. Drizzle the dressing over the salad and let stand for at least 30 minutes, stirring at least once. Serve as a side.

myfavouritepastime.com