Lemon and oregano tofu skewers with barley and zucchini

Ingredients

For 1 serving

• Tofu180 g
• Lemon zest2 g
• Lemon juiceto taste
• Dried oreganoto taste
• Zucchini150 g
• Extra virgin olive oil2 teaspoons
• Pearl barley50 g
• Saltto taste

Contains: gluten, soy,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the pearl barley over medium heat for 30 minutes, until tender but still pleasantly chewy; drain.
2. Meanwhile drain the tofu, pat it dry and cut into 2.5 cm cubes. In a bowl mix the grated lemon zest, lemon juice, oregano, half the extra virgin olive oil and a pinch of salt, add the tofu and leave to marinate for 15 minutes, turning once.
3. Wash and trim the courgettes and cut into rounds about 2 cm thick; thread the tofu and courgettes alternately onto skewers and brush the courgettes with some of the marinade.
4. Heat a griddle or ridged pan over medium-high heat and grill the skewers for 8 minutes, turning every 2 minutes, until the tofu is golden and the courgettes are tender with dark marks.
5. Dress the barley with the remaining oil and leftover marinade and serve with the skewers.