Barley salad with grilled aubergine, tomatoes and ricotta salata

Ingredients

For 1 serving

• Pearl barley70 g
• Eggplant180 g
• Tomatoes1
• Ricotta salata30 g
• Extra virgin olive oil10 g
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: July – September

Method

1. Bring a pan of water to the boil, salt it and cook the pearl barley over a medium heat for 30 minutes, until tender but still slightly firm.
2. Meanwhile wash the aubergine and slice it about 1 cm thick. Heat a griddle well over a high heat and cook the slices for 3 minutes per side, until soft and well marked; salt them and cut into squares of about 2 cm.
3. Wash the tomato and cut it into roughly 1 cm dice.
4. Drain the barley, rinse it under cold water and drain well.
5. Combine the barley, aubergine and tomato, dress with the olive oil, a little salt and torn basil and grate the ricotta salata over the top.