Name: Mediterranean Barley Salad with Chargrilled Vegetables
Prep time: 30 min
Cook time: 45 min
Ingredients: 400g butternut pumpkin, cut into 2cm chunks; Olive oil spray; Salt and pepper, to taste; 2 baby eggplant, cut lengthways into thin slices; 2 zucchini, cut lengthways into thin slices; 1 large red capsicum, cut into thick strips; 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

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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

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

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