1 1/2 cups pearl barley, cook as per packet directions, drain and keep warm
4 spring onions, sliced
1/2 cup ZoOSh Mighty Balsamic Splash Light
2 chorizo, thinly sliced, fried until crisp and drained
6 fried eggs, for serving
Freshly ground black pepper
Basil leaves, for garnish
Extra ZoOSh Mighty Balsamic Splash Light, if desired
Method
Place the pumpkin on a lined baking tray, spray with oil and season. Bake in a moderate oven 180°C for 30 minutes or until tender
Spray the eggplant, zucchini and capsicum with oil and chargrill in batches for several minutes or until just tender. Keep warm
Combine the warm barley, spring onions, pumpkin, vegetables and chorizo. Season to taste. Spoon into serving bowls, top each with a fried egg, a little black pepper and basil leaves. Drizzle with a little extra dressing if desired. Serve immediately
