Barley Bowl with Spiced Aubergines, Chickpeas and Tomatoes
Roasted aubergines, chickpeas and tomatoes flavoured with Middle Eastern spices and dressed with flaxseed oil and lemon juice. All served on a bed of cooked barley.
Rinse the pearl barley well and cover with water to about twice the depth of the barley. Bring to the boil in a well sealed pan and simmer for about 25 minutes or until tender and the water has been absorbed.
Meanwhile, cut the aubergine into chunky chip sized pieces.
Heat the olive oil in a large baking tray in a hot oven, 200℃ (400℉, Gas 6). Throw in the aubergine chips and toss to coat in the oil. Sprinkle on 2 tsp of the Za'atar and toss again. Return to the oven and roast for about 20 minutes until they're just tender.
Push the aubergine pieces to one side and add the tomatoes. Sprinkle on the remaining tsp of za'aatar and roast for a further 5 minutes.
Push the tomatoes to one side and add the chickpeas. Swirl around on the hot tray to coat in any juices and roast for another minute to warm the chickpeas up.
Place all of the dressing ingredients into a large bowl and whisk.
Add the chickpeas and stir so they absorb some of the dressing.
Divide the barley between two bowls. Add the aubergines and tomatoes, then spoon on the chickpeas with any remaining dressing.
Notes
Adapted from Foolproof Cooking by Mary Berry.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.