Directions

1. To cook the barley bring 3 to 4 cups of water to a rolling boil and add barley, season water with Man Grind, stir and reduce heat to medium to low and cover with a lid and simmer for 30 minutes.

2. After 30 minutes the barley should be tender and absorbed most of the water, taste a piece and if it is still too chewy cook for another 5 minutes. Drain the excess water with a sieve and pop in a large bowl to cool.

3. While the barley is cooking, preheat oven to 180C Fan Bake.

4. Thinly sliced zucchini’s and arrange in an even layer on a large baking tray. Drizzle with a little oil and season with Man Grind, bake for 20 minutes.

5. Bring a large pot of water to the boil, once boiling add green beans and peas and cook for 2 minutes. Drain the boiling water and run under cold water to cool slightly.

6. To make the dressing add all the ingredients to a small blender or blend with a stick blender for 1 minute to emulsify.

7. To assemble the salad add the grilled zucchini to the barley along with the drained peas and beans. Crumble in feta or small mozzarella pearls, add chopped fresh mint and add dressing. Toss well to coat and combine everything.

8. Garnish with silvered almonds.