BBQ'd Zucchini, Pearl Barley & Whipped Feta Salad
Adapted from Community by Hetty McKinnon
- 400g/14.13ozs. pearl barley, rinsed
- 1 kilo/2pounds zucchini, trimmed and sliced lengthways into 5mm/quarter inch slices
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup dill, finely chopped
- 1/4 cup slivered almonds, toasted
- 300g/10.6ozs Danish feta
- Juice from 1/2 a lemon
- 1 clove garlic, finely grated
- 6 tablespoons extra virgin olive oil
- 2-3 teaspoons water
- salt and pepper to taste
Step 1 - Place a large pot of salted water to boil and add the pearl barley. Bring to a boil and simmer for 25-30 minutes until swollen but still with a chewiness to it. Drain and rinse in cold water and set aside.
Step 2 - Meanwhile, heat a barbecue or grill and lay out the zucchini slices on two trays and drizzle them with olive oil. Barbecue or grill until soft and golden. Place in a bowl and drizzle with red wine vinegar, tossing gently until the zucchini is coated.
Step 3 - Make the whipped feta by placing the feta, lemon juice and garlic in a food processor until smooth. Add the oil and water in a thin stream until it becomes a creamy consistency like natural yogurt.
Step 4- In a large bowl combine the grilled zucchini, pearl barley, whipped feta, dill and almonds. Season with salt and pepper to taste (you may not need as much salt because of the feta).