Barley salad with roasted vegetables

Ingredients

• 510 g Eggplant, trimmed, diced
• 260 g Zucchinis, trimmed, diced
• 3 tbsp Extra virgin olive oil
• 3 pinch Salt and freshly ground black pepper to taste
• 180 ml Small spring onions, chopped
• 1 1/8 tsp Caraway seeds, ground
• 3/8 tsp Coriander, ground
• 1/4 tsp Cayenne pepper
• 220 ml Barley, hulled
• 310 ml Chicken stock
• 130 ml Water
• 1 1/2 tbsp Fresh squeezed lemon juice
• 3/4 clove Garlic, fresh, peeled, smashed
• 170 g Cherry tomatoes, halved
• 35 g Kalamata olives, cut in halves and pitted
• 55 g Small onion, finely chopped
• 25 g Fresh parsley leaves, chopped
• 13 g Fresh mint, chopped

Method

1. Preheat oven to 425F.
2. Place eggplant and zucchini in a baking pan, drizzle with a little olive oil, season with salt and pepper. Roast vegetables in the oven for 20 to 25 minutes, until golden brown. Set aside.
3. Heat 1 tablespoon oil in a pot and sauté scallion, cumin, coriander and cayenne, about 1 minute. Add barley and cook for 2 more minutes.
4. Add broth and water and bring to a boil. Reduce heat, and simmer covered for 30 to 40 minutes, until liquid is absorbed. Remmove from heat and set aside.
5. In a large bowl whisk together lemon juice, 2 tablespoon olive oil, salt and pepper to taste. Add barley, roasted vegetables and remaining ingredients. Toss until combined.
6. Enjoy!