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Dieser italienische Rollgerstensalat bringt den Sommer auf den Teller: Im Backrohr geröstete Paradeiser, Melanzani und Zucchini verbinden sich mit nussiger Rollgerste, Rucola, Pinienkernen und herrlich cremiger Burrata.
Ingredients
Preparation method
Prepare Pearl Barley & Vegetables
Preheat the oven to 200 °C top/bottom heat. Rinse the pearl barley in a sieve under cold water and cook in plenty of boiling salted water for approx. 25 to 30 minutes until al dente. Then drain, rinse with cold water, and let drain thoroughly.
Wash the eggplant and zucchini and cut into bite-sized cubes. Halve the cherry tomatoes and finely chop the garlic.
Spread the vegetables and cherry tomatoes onto a baking sheet lined with baking paper. Toss with 2 tbsp olive oil, garlic, a little salt, and pepper, and roast in the preheated oven for approx. 20 minutes until everything is soft and lightly browned.
Chef's tip
Ideal for meal prep: Pre-cook the pearl barley and roasted vegetables, and only add the arugula and burrata fresh just before serving.
For even more Mediterranean flavor, you can refine the vegetables with a few fresh sprigs of thyme before baking.
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