You can envy me, really. At least on each Thursday when I receive box full of nice greens and vegetables. Today in my green box I have found baby zucchinis, pak-chois, young corn, fava beans, endive and arugula, oakleaf salad…oh, they are so beautiful that You an just see and watch them. But far better is to eat them! Here’s some easy-peasy salad made from barley groats and grilled zucchinis. It’s totally no-fuss dish, perfect for  airless summer day.

You will need:

1/2 kg baby zucchinis
1/2 red onion
2 tablspoons of parsley, finely chopped,
1 tablespoon of mint leaf, finely chopped
sea salt, freshly ground pepper (I prefer red one here)
jouice from 1/2 lemon
extra virgin olive oil
100 g of barley groats
parmiggiano or pecorino – to serve

Boil slated water in medium-sized pan and add barley groats. Cook for 15-20 minutes. Meanwhile slice zucchinis for 0,5 cm slices and transfer into bowl. Pour with 3 tablespoons of olive oil, add salt and pepper and mix, so all slices would be covered with marinate.
Grill zucchinis under the grill in the oven (5-7 min on maximum power) or on the grilling pan, till golden brown. Chop onion on small pieces
When groats are ready, drain them and transfer into a big bowl, leave to cool. When groats will be cold, add zucchinis, onion, herbs and pour some olive oil. Mix well, but be carefull not to tear the zucchinis. Serve worth some slices of parmiggiano or pecorino on top.