Barley salad with vegetables Recipe

Wash the aubergine, courgette, onion, and bell pepper, then cut them into small, bite-sized chunks. In a large pan, heat some extra virgin olive oil over medium heat. Add the chopped vegetables and cook, stirring occasionally, until they are tender and slightly softened. Season the cooked vegetables with salt, and if you like, a little freshly ground pepper.

Meanwhile, bring a separate pot of salted water to a rolling boil. Add the barley and cook for 10 minutes, or until it's tender but still has a slight chew. Drain the barley well once cooked.