Midday
Barley with grilled courgette and white beans
The barley does the work; the courgette only needs colour on it.
VeganServes 210 minutes to prepare, 30 to cook
What goes in
- Pearl barley150 g
- Courgettes2
- Tin of cannellini beans, drained400 g
- Lemon1
- Olive oil3 tbsp
- Thyme leaves1 tsp
What to do
- Simmer the barley in unsalted water for 25 to 30 minutes, until it is chewy rather than soft. Drain.
- Slice the courgettes lengthways, brush with a little oil and cook on a hot griddle or heavy pan for two minutes a side, until they are marked.
- Toss the warm barley with the beans, the remaining oil, the thyme and the zest and juice of the lemon.
- Cut the courgettes into thick pieces and fold them through at the last moment.
Swaps
Substitutions that hold up. Some of them change who the dish suits, and those say so.
Pearl barley → farro or spelt, cooked the same way
Cannellini → butter beans, or chickpeas