Warm Salad with Pearl Barley and Mushrooms

Ingredients

Pearl barley 100 g

Eggplant 1

Mushrooms 4

Red onion 1

Pine nuts 1 handful

Lemon juice 2 tbsp

Squash 1

Green onion to taste

Thyme 1 pinch

Parmesan cheese 2 tbsp

Salt to taste

Pepper to taste

Olive oil 2 tbsp

Cook the pearl barley in salted water, drain in a colander, and rinse with cold water. Preheat oven to 170°C (350°F) and turn on the grill. Drizzle the eggplant, mushrooms, onion, and squash with olive oil and season with salt and pepper. Roast in the oven for 15 minutes. Lightly toast the nuts in a frying pan. 

Combine half the nuts, onion, thyme, lemon juice, and 1 tablespoon of olive oil in a blender until coarsely crumbled.

Combine the roasted vegetables with the barley, add the nut dressing, the remaining olive oil, lemon juice, and chopped green onions. Stir, season with salt and pepper, and sprinkle with the remaining nuts and grated cheese. Serve warm.

Enjoy!