57-59 Club Garden Rd, Sheffield, S11 8BU

This dish is perfect for our mid-summer veg boxes and can be bolstered by adding white beans, tuna, olives, feta or hard boiled eggs or whatever you have to hand. Recipe adapted from one by Rachel Roddy in her series ‘A Kitchen in Rome’.

Roast summer vegetable, herb and barley salad

Name: Roast summer vegetable, herb and barley salad
Prep time: PTM
Total time: PTM
Ingredients: 12

Season: Summer

Ingredients

250g pearl barley

200g lightly cooked green beans, chopped into little bits

1 aubergine or medium-large courgette (or both), cut into 2 cm cubes

2 red onions, peeled and sliced into chunky moons

1 large red pepper, stalk, pith and seeds removed, flesh cut into short, chunky strips

300g halved cherry tomatoes

Olive oil or rapeseed oi

Salt

1 big handful of your preferred summer herb(s): fresh mint, basil, parsley, oregano, dill…

Finely grated zest of 1 lemon

1 tsp red-wine vinegar

1 tsp sweet vinegar (optional)

Method

Soak the barley for a couple of hours in advance.

Heat the oven to 200C (180C fan)/390F/gas 6.

Put the onion, pepper, aubergine/courgette and tomatoes on a baking tray, spoon over 4 tbsp of oil, sprinkle with salt and toss well so all the veg glisten. Roast for 25 minutes, stirring occasionally, or until the veg are very soft and golden at the edges; if they are also a bit mushy, that is fine

While the veg are roasting, boil the pearl barley in plenty of salted water for about 15 mins or until al dente, then drain and spread on a plate to cool slightly.

Finely chop the herbs and put them in a large bowl with the lemon zest, 3 tbsp of oil, a teaspoon of red-wine vinegar and, if you wish, a teaspoon of sweet vinegar.

Add the pearl barley, roast veg and green beans and toss well.

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