Description
Grilled chorizo and zucchini tossed with barley, olives, and a bright lemon-herb dressing. Perfect for a warm-weather barbecue.
Ingredients
Units
Scale
- 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