A combination of flavors, textures and temperatures, bound with exotic spices and finished with crumbled goats
Heat a char-grill pan.
Cut the aubergine in half lengthwise, then slice into 1cm thick crescents.
Slice the peeled red onion into 5mm thick rounds.
Top and tail the courgette, then slice into 5mm diagonal slices.
Cut the tomatoes into wedges.
Zest and juice the lemon.
Pick the leaves from the parsley and slice finely.
Season the vegetables with salt and pepper and douse with the olive oil.
Begin char-grilling the Aubergine, onions and courgette, placing the cooked vegetables into a large bowl together.
Add the tomatoes,parsley lemon zest and juice
Place a medium pan of water on to boil, season and add the barley, boil for approximately 20 minutes until the barley is tender but still firm.
Cool under cold water and drain.
Wash and drain the cooked chickpeas.
mix the sumac, dried thyme, sea salt and cumin with the sesame seeds.
De-skin and crumble the goats cheese.
Mix the vegetables with the chickpeas and barley, Serve in a large bowl sprinkled with the goats cheese, rocket leaves, olive oil and the za'atar
«Za'atar can be made in bigger batches and stored in an air tight container. This salad will go really well as a side dish for barbecues.»