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 cucchiaino di sale

• 1 cucchiaino di pepe nero

• 160g chopped spring onion (from 1 bunch)

• 1 1/2 cucchiaini di cumino macinato

• 1/2 cucchiaini di coriandolo macinato

• 1/4 cucchiaini di cayenna

• 300ml pearl barley (230g)

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

• 180ml acqua

• 2 cucchiai di succo di limone fresco

• 1 spicchio d'aglio, tritato

• 1/4 cucchiaino di zucchero

• 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.