I really like this salad with barbecued beef, lamb or chicken. It has gutsy flavours so that meat can be barbecued and served without too many embellishments.

INGREDIENTS

130g (2/3 cup) barley 687g (2) eggplants (ends trimmed and cut into 1cm thick slices) 85ml (1/3 cup) olive oil 110g (1) red onion (finely diced) 145g (10) large green olives (smashed, stones removed and halved)

2 tbsp sliced mint 1 tsp chopped parsley 2 tsp lemon zest ½ tsp flaky sea salt 1/4 tsp freshly ground black pepper Rocket Pesto

METHOD

· Preheat oven to 180°C.

· Place a pot of water over a high heat and bring to the boil. Add barley, stir and bring pot back to the boil. Reduce heat to a simmer and cook for 20-23 minutes or till barley is tender.

· Pour through a sieve and discard water. Tip barley into a large bowl and cool.

· Place a heavy-based frypan or stovetop grill onto medium heat.

· Using a pastry brush generously brush each side of eggplant slices with olive oil. Place onto frypan or grill plate and cook for 3-4 minutes or till golden brown. Turn eggplant slices over and cook for a further 2-3 minutes or till golden brown.

· Transfer eggplant slices to a baking tray and place into preheated oven for 5-10 minutes or till eggplant is completely cooked through. Remove from oven and cool.

· Add red onion, olives, mint, parsley, lemon zest, salt and pepper to the barley and combine. Refrigerate overnight or proceed to serve.

· To serve: Place on serving platter and arrange eggplant on salad, drizzle with Rocket Pesto and serve at an ambient temperature.

· Drizzle with Rocket Pesto. Serve at room temperature.

Rocket Pesto

(makes 260ml)

Using verjuice as the acidity in this pesto works well as the flavour does not compete with the rocket.

INGREDIENTS

100g (about 3 cups) rocket 1 clove garlic (crushed) 1 tsp flaky sea salt 1/4 tsp freshly ground black pepper

75ml (5 tbsp) extra virgin olive oil 30ml (2 tbsp) white verjuice 40g (1/3 cup) chopped macadamia nuts (or almonds if you prefer)

METHOD

· Remove any fibrous stalk ends from rocket. Place rocket, garlic, salt and pepper into a food processor fitted with a metal blade and process.

· With food processor running slowly pour oil and verjuice slowly through feed tube. If required add a little more oil till a thick paste is formed.

· Add macadamias to food processor and process till well combined and finely chopped.

· Store in refrigerator for up to a week or freeze till required.