Zucchini Barley Salad
We eat lots of different grains in our house and it is amazing how changing them keeps dishes feeling new! My hubby has a soft spot for barley, I guess its like a more filling rice! Note, that if you are gluten-free, barley does contain gluten and you can just swap it for quinoa or rice.
4 table spoons extra virgin olive oil
1 clove garlic, finely chopped
1 cup chopped zucchini
1 cup chopped flat leaf parsley
2 cups cooked pearl barley (or other grain), cooked with vegetable stock
sea salt and black pepper
1 table spoon toasted pine nuts
2-3 tbsp grated vegan parmesan cheese, plus extra for serving - you can find these in most stores now, or if you are vegetarian use organic parmesan.
handful of chopped flat leaf parsley, to serve
extra virgin olive oil, to serve
In a large frypan on medium heat, add the olive oil and garlic and cook for 30 seconds. Add the zucchini, season with sea salt and cook for 2 minutes, until just wilted.
Next, add the parsley, and the cooked pearl barley. Drizzle with a little more olive oil and season again with sea salt. Cook for 3 minutes, for flavours to combine.
Take off the heat and stir through the pine nuts, and vegan parmesan cheese. Allow to cool slightly. To serve, top with extra parmesan, squeeze over the lemon juice, sprinkle over some more parsley, season with sea salt and black pepper and drizzle over some extra virgin olive oil.