Roasted tomato and eggplant barley salad
2 tbsp extra virgin olive oil
500g cherry tomatoes
350g eggplant, chopped
4 tbsp olive oil
1 tsp ground cumin
120g green olives
2 tbsp currants
1 cup chopped parsley
1 tbsp finely chopped capers
1 tbsp white grape vinegar
1 tsp caster sugar
Preheat oven to 180°C.
Cook 200g barley in a large saucepan of boiling salted water for 35 mins or until just tender.
Drain; transfer to a large bowl.
Toss with extra virgin olive oil.
Place cherry tomatoes and eggplant on a large oven tray.
Drizzle with olive oil, sprinkle with 1 teaspoon ground cumin; season.
Toss well to coat.
Bake for 30 mins.
Add olives to tray; bake for 10 mins or until tomatoes are soft and eggplant is golden brown.
Add tomato mixture to barley with currants and parsley.
Combine capers, vinegar and caster sugar in a small bowl; drizzle over salad.