Lettuce, feta and courgette barley salad
3 tbsp extra virgin olive oil
240g courgette, sliced lengthways
1 finely chopped long fresh red chilli
3 baby gem lettuce, halved and torn
2 cups finely chopped fresh flat-leaf parsley leaves
1 clove garlic, crushed
2 tbsp lemon juice
1 tbsp white balsamic vinegar
¼ cup feta
2 tbsp toasted pine nuts
Cook barley in a large saucepan of boiling salted water for 35 mins or until just tender.
Drain; transfer to a large bowl.
Toss with 2 tbsp extra virgin olive oil.
Meanwhile, toss courgette with remaining virgin olive oil in a bowl; season.
Cook courgette slices on a heated oiled grill plate (or grill) over medium heat, for 2 mins each side or until golden brown.
Add red chilli, lettuce, parsley, garlic, lemon juice and white balsamic to barley; toss well to combine.
Season to taste.
Serve salad topped with courgette, feta and toasted pine nuts.