Baked Aubergine & Barley salad – Mediterranean

Baked Aubergine & Barley salad (Mediterranean)

Boil:

250gr barley

500ml broth or water

-boil until tender and liquid absorbed

 Bake:

500gr aubergine

300gr courgettes

300gr mushrooms

5 TBS oil

1 tsp salt

1 tsp pepper
1 tsp cumin

0.5 chilli powder

-Cube vegetables, coat in oil/salt/pepper and bake at 220C for 25mins. Let cool.

Chop:

1 cup of chopped fresh onion

250gr halved cherry tomatoes

250gr pitted and halved olives

150gr/0.5 cup chopped red onion

1 cup chopped basil leaves

*0.5 cup chopped mint (optional)

Dressing:

3 crushed garlic cloves

2 TBS lemon juice

5 TBS oil

-Whisk all together

Combine everything and devour!

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About Sarah

I'm a NutriNomad; born and bred in Bonnie Scotland, living in Sunny Greece and on a continuous journey to discover nutritious food from around the globe!
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