Make up the base of this salad and take it to the bbq. Finish off the grilling and toss together for a delicious warm salad. Add or subtract some of the flavourings to taste. You may like more or less lemon or maybe you prefer green olives? A couple of the elements are BBQ’d then added to the rest of the ingredients making a lovely warm salad. Most of it can be made ahead, then the rest finished off right there at the BBQ. It could be one of your last BBQ efforts for the season if you are saying goodbye to summer, but for you over there….dreaming of spring this is for you.
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Barbecued Chorizo and Zucchini with Barley
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Grilled chorizo and zucchini tossed with barley, olives, and a bright lemon-herb dressing. Perfect for a warm-weather barbecue.
Ingredients
- 1/4 piece preserved lemon rind
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp balsamic
- 1 tsp sugar
- 1/4 tsp salt
- 2 cups (473 ml) cooked barley
- 1/2 cup (118 ml) black olives
- 1 large zucchini sliced into rings
- 1/2 punnet mixed tomatoes halved
- 1 chorizo sausage sliced into rings
- 2 oz (57 g) goat cheese or feta
- 1/4 bunch chopped chives
Instructions
- Mix the dressing ingredients in a bowl: preserved lemon, smoked paprika, olive oil, lemon juice, balsamic, sugar, and salt. Whisk until emulsified, then mix in the barley and set aside.
- Add the olives, cut tomatoes, and chives. Do not stir; leave until later.
- Toss the zucchini and sliced chorizo in olive oil and sear on the BBQ. Add to the salad bowl and toss gently.
- Put the salad onto a platter or in a bowl and crumble cheese over the top.
Notes
- For a smokier flavor, grill the chorizo over medium-high heat until slightly charred.
- If you don’t have preserved lemon, you can substitute 1 teaspoon of lemon zest and a pinch of salt.
- This salad is best served immediately, but leftovers can be stored in the refrigerator for up to 2 days. The barley may absorb some of the dressing, so consider adding a touch more olive oil or lemon juice before serving again.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
What type of chorizo should I use for this recipe?
Fresh (raw) chorizo is best here since it can be sliced and grilled on the barbecue. Cured Spanish chorizo is already cooked and won’t have the same charred, smoky result you want from the grill. 
How do I cook the barley so it’s not mushy?
Use pearl barley and cook it in salted boiling water for about 25 to 30 minutes until tender but still chewy. Drain it well and toss it with a little olive oil to keep the grains from clumping together.
Can I use a grill pan instead of an outdoor barbecue?
A cast iron grill pan over high heat works well for both the chorizo and zucchini. Make sure the pan is very hot before adding anything so you get good char marks and don’t end up steaming the vegetables.
