I found this recipe at http://lucullian.blogspot.com/2007/06/spicy-barley-salad-with-eggplant-bell.html and though it sounded really interesting as I'd never come accross a salad with barley before, and its really nice to have a different carb! It was really tasty with the chewy texture of the barley and the warm tastes of the veg. I cooked the onion this time. I served it with pork steaks that had been marinated in lemon and rosemary. Served 4
Cooked pearl barley about 150g ( will take about 40 minutes to cook, follow packet instructions)
1 Red pepper
Handful Fresh basil
tea spoon Cumin seeds
Extra virgin olive oil
Dice the aubergine with skin on and sauté it until golden together with the cumin seeds, not too much, it doesn't have to be too dominant a flavour. Add the chopped onion
Cut the pepper into quite small pieces mix with the barley.
Add the aubergine and onion, take care to add the cumin seeds as well, the basil torn into small pieces, salt and olive oil.
Mix well and serve!