Barley salad with grilled asparagus, tomatoes and parmesan

ingredients

• Barley salad with grilled asparagus, tomatoes and parmesan

  • 3 cup water
  • 1 cup pearl barley
  • 2 bunch green asparagus, trimmed, quartered
  • 1 tablespoon extra virgin olive oil, plus extra 1/4 cup
  • 1 punnet cherry tomatoes, halved
  • 125 gram piece parmesan, cubed
  • 1 teaspoon red wine vinegar
  • large handful basil leaves, torn

method

• Barley salad with grilled asparagus, tomatoes and parmesan

  • 1

    In a saucepan, simmer the salted water and barley for 35-40 minutes or until barley is just tender. Drain and allow to cool.

  • 2

    Meanwhile, preheat a char-grill on high. Toss the asparagus in oil. Char-grill for 3-4 minutes, turning frequently, until asparagus is just tender and grill marks show.

  • 3

    In a bowl, mix cooled barley with the asparagus, extra oil, tomato, parmesan and vinegar. Season to taste. Toss with basil to serve.

notes

Rice or risoni can be used instead of barley.