Summer Roast Vegetable Salad with Pearl Barley

_INGREDIENTS:

• 1.5 cups pearl barley (you could also sub pearl barley for Israeli couscous) 
• 4.5 cups water
• 5 courgettes, cut into bite-sized pieces
• 3 capsicums, cut into bite-sized pieces
• 3 cloves garlic, thinly sliced
• 1.5 punnets tomatoes, halved
• 50g pitted olives (e.g., Kalamata), halved
• 100g feta cheese, crumbled
• 1 bunch fresh basil, torn (reserve some whole leaves for garnish)

_DRESSING:

• 3 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• Black pepper, to taste

_{INSTRUCTIONS:}

Cook the Pearl Barley:

1. Rinse the pearl barley under cold water, then transfer to a pot with the water. Simmer for 35 minutes or until tender. Drain and set aside to cool.

‍Prepare the Vegetables:

1. Preheat the oven to 200°C
2. Place the courgettes, capsicum, and garlic on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Arrange the tomatoes in an ovenproof dish, drizzle with olive oil, and season with salt, pepper, and 1 tsp oregano.
4. Place both trays in the oven and bake for 15 minutes. Remove the tomatoes and continue roasting the courgettes and capsicum for another 15-20 minutes, tossing halfway through, until tender and slightly caramelized. Allow all the vegetables to cool or they can be added to the salad slightly warm.

Make the Dressing:

1. In a small bowl, whisk together the olive oil, balsamic vinegar, and black pepper.

Assemble the Salad:

1. In a large serving bowl, fluff the cooled pearl barley with a fork. Add the roasted capsicum and zucchini and pour in 2/3 of the dressing. Toss to combine.
2. Add half of the roasted tomatoes, feta, and olives to the bowl and toss gently again.
3. Top with the remaining roasted tomatoes and garnish with fresh basil leaves. Drizzle with the remaining dressing.