Mediterranean Barley Salad with Chargrilled Vegetables Recipe | myfoodbook

Ingredients

• 400g butternut pumpkin, cut into 2cm chunks
• Olive oil spray
• Salt and pepper, to taste
• 2 baby eggplant, cut lengthways into thin slices
• 2 zucchini, cut lengthways into thin slices
• 1 large red capsicum, cut into thick strips
• 1 1/2 cups pearl barley, cook as per packet directions, drain and keep warm
• 4 spring onions, sliced
• 1/2 cup ZoOSh Mighty Balsamic Splash Light
• 2 chorizo, thinly sliced, fried until crisp and drained
• 6 fried eggs, for serving
• Freshly ground black pepper
• Basil leaves, for garnish
• Extra ZoOSh Mighty Balsamic Splash Light, if desired