Rachel Roddy’s recipe for roast summer vegetable, herb and pearl barley salad | Food

It’s the time of 12 months when the fruit syrups get moved to a extra accessible shelf at our native grocery store. They’ve a variety of eight to 10 flavours, however the two that dominate are mint and orzata, luminous inexperienced and cloudy white syrups respectively, that want diluting with fizzy water and perhaps topping up with ice. I’ve talked about orzata right here earlier than, how widespread it’s in Italy and the way the identify means a drink produced from orzo (barley), and in addition how in some unspecified time in the future the barley was changed by almonds; then, at one other level, the almonds have been changed by deacidified benzoin, which is a balsamic resin obtained from timber of the genus Styrax from south-east Asia. Deacidified benzoin is definitely scrumptious and I turn into depending on orzata at the moment of 12 months, and the sound of the ice clanking in opposition to the aspect of the glass as I stroll my chilly, cloudy drink again to my scorching desk is the sound of summer season.Nevertheless, I’ve all the time puzzled what orzata made with orzo is like. And at last a chance introduced itself when, having lifted cooked barley out of the pan with a slotted spoon, I used to be left with a pan of cloudy water behind the range. I’d have thrown it away, if I hadn’t had a glass of orzata on the go. Straight from the pan, the barley water tasted like milk diluted with water, skinny porridge and a mouthful of soapy tub water. Undeterred, I consulted Mrs Beeton, who has it in her cooking for invalids part and suggests including simply lemon zest. Then I appeared on the historical Roman information Apicius, who suggests boiling it with prosciutto and including pepper. I discovered my reply on an Italian web site referred to as Agrodolce and drained the water, strained it, sweetened it with caster sugar, added a strip of lemon zest, then, for an aesthetic transformation, poured the entire, cloudy lot into an Ikea glass bottle with a stopper. A number of hours later, I blended 50% barley water with 50% fizzy water and added ice and, I’ve to say, it was unbelievable. Sure, ever so barely soapy nonetheless and paying homage to porridge, however above all like barley, barley sugar and lemon drops, delicate, chilly and clinking.The factor about making Roddy orzata is that, in consequence, you’ll have 400g cooked barley to cope with – you need to use pearl (hulled) or pot. My suggestion is to combine it with roast greens: crimson pepper, tomatoes, onion and aubergine, just a few cooked inexperienced beans and plenty of herbs.Whereas this salad is greater than substantial simply as it’s, it may be bolstered by a tin of chickpeas, white beans or tuna, just a few snipped anchovies and a handful of olives. It is usually pretty with crumbled cheese (feta or salted ricotta), grilled halloumi or chopped hard-boiled eggs. It is usually a affected person dish that may sit round at room temperature till you’re able to serve. Simply add a bit of extra olive oil, a teaspoon further of vinegar and toss once more earlier than you serve, with an optionally available glass of orzata on the aspect.Roast summer season vegetable, herb and pearl barley saladServes 42 crimson onions, peeled and sliced into chunky moons1 massive crimson pepper, stalk, pith and seeds eliminated, flesh reduce into quick, chunky strips1 aubergine, reduce into 2 cm cubes300g ripe tomatoes, roughly chopped, or halved cherry tomatoesOlive oilSalt250g pearl barley200g cooked inexperienced beans, chopped into little bits (optionally available)1 large handful recent mint, basil, parsley, oregano, dill1 tsp red-wine vinegar1 tsp honey vinegar, or different candy vinegar (optionally available)Warmth the oven to 200C (180C fan)/390F/gasoline 6. Put the onion, pepper, aubergine and tomatoes on a baking tray, spoon over 4 tablespoons of olive oil, sprinkle with salt and toss nicely so all of the greens glisten. Bake for 25 minutes, stirring often, or till the greens are very delicate and golden on the edges; if they’re additionally a bit mushy, that’s advantageous, too.In the meantime, boil the pearl barley in loads of salted water for 15-20 minutes, or till al dente, then drain and unfold on a plate to chill barely.Mince the herbs and put them in a big bowl with the lemon zest, three tablespoons of olive oil, a teaspoon of red-wine vinegar and, if you want, a teaspoon of honey vinegar or different candy vinegar. Add the pearl barley, roast veg and inexperienced beans, if utilizing, and toss nicely.