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 cucharadita de sal

• 1 cucharadita de pimienta negra

• 160g chopped spring onion (from 1 bunch)

• 1 1/2 cucharaditas de comino molido

• 1/2 cucharaditas de cilantro molido

• 1/4 teaspoons cayenne

• 300ml pearl barley (230g)

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

• 180ml de agua

• 2 cucharadas de jugo de limón fresco

• 1 diente de ajo, picado

• 1/4 cucharaditas de azúcar

• 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 taza de menta fresca picada

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.