Roasted vegetable and faro salad

Inspired by this recipe, I realized that I was out of pearl barley, which was the grain called for. I subbed faro for it instead, and the results were excellent.

Roasted vegetable and faro salad (made nondairy by me – I used grated soy mozzarella instead of goat feta cheese)

1 1/2 pounds eggplant, diced

4 cups grape tomatoes, halved

1 orange or yellow bell pepper, chopped

1/4 cup plus 2 tablespoons extra virgin olive oil

1 1/2 teaspoons salt

1 onion, chopped

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper, or more to taste

1 1/4 cups faro

3 1/2 cups water

3 tablespoons fresh lemon juice

1 teaspoon finely chopped garlic

1 teaspoon honey or agave nectar

1/2 cup chopped fresh basil

1/2 cup grated soy mozzarella, or soy feta

arugula or baby spinach leaves, a few handfuls

Put rack in middle of oven and preheat to 425 degrees F.

Toss eggplant, tomatoes, and bell pepper with 2 tablespoons oil and 1/2 teaspoon salt on a large rimmed baking sheet. Roast veggies until eggplant is golden brown and tender and tomatoes are shriveled, stirring halfway through, about 25 minutes.

Heat 2 tablespoons oil in a 3 – 4 quart heavy pot over moderately high heat. Add the onion and cook til softened. Add the cumin, coriander, cayenne, and 1/2 teaspoon salt, stirring until fragrant, about 1 minute. Add faro and cook, stirring until well coated with oil for 1 minute more. Add water and bring to a boil.

Reduce heat and simmer, covered, until all of the liquid is absorbed and faro is tender, 30 – 40 minutes. Remove from heat and let stand, covered, for about 5 minutes. Transfer barley to baking pan with roasted vegetables and spread to cool, about 20 minutes.

Whisk together lemon juice, garlic, honey, remaining 1/2 teaspoon salt, and oil. Pour over the faro and veggies, along with the basil and cheese. Mix together, and transfer to a serving bowl or platter. (Arrange some arugula or spinach leaves on the platter before piling on the faro mixture). Makes 6 servings.

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