Aubergine and Barley salad with coconut and kale


300g barley

thumbnail sized piece of turmeric root or 1/2 tsp dried

1 tsp finely grated ginger

1 clove garlic, crushed

1/3 red chili, very finely diced

1 aubergine, cut into cubes

4 tbsp olive oil

150g kale

50g desiccated coconut

50g sesame seeds

3 tbsp soy sauce

100ml olive oil

15-20g coriander leaves, finely chopped





Preheat the oven to 180C.

Place the barley in a pan and cover with cold water. Bring to the boil then drain. Return the barley to the pan and cover with fresh cold water. Bring to the boil then lower the heat to a simmer, add the turmeric and cook until a little al dente, This usually takes about 20-25 minutes. Drain and place in a large bowl along with the grated ginger, crushed garlic, chili and a little olive oil to coat the grains. Leave to cool.

Spread the cubed aubergine out onto a baking tray and dress with the olive oil, roast for 25-30 minutes until the edges are crisp. Stir half way through cooking.

Wash the kale well and remove the tough stems, tear into bite size pieces. Mix the soy sauce and olive oil in a large bowl. Add the kale, coconut and sesame seeds. Mix well.

Divide the kale amongst two baking trays and bake in the oven for 10-15 minutes or until crispy and the coconut and sesame seeds are toasted.

Once ready to serve add the coriander and aubergine to the barley and top with the kale chips. Serve warm or at room temperature.