A small bunch of flat leaf parsley, coarsely chopped, plus more for garnish
3 tbsp finely chopped mint, plus more for garnish
1 small garlic clove, coarsely chopped
1 ½ tsp deseeded ad finely chopped serrano chilli
½ tsp dried oregano
1 large lemon
115g feta cheese, crumbled
Place a rack in the middle of the oven and preheat to 200/Gas 6. Line a baking tray with baking paper.
Halve the aubergine lengthways and score the flesh in a criss-cross pattern. Brush the flesh sides with 1tbsp of the oil, and season with a generous pinch of salt and pepper. Arrange the aubergine halves, cut side down, on the prepared baking tray and roast for 45-50 minutes, until the flesh is tender.
Meanwhile, bring a large pan of salter water to the boil and cook the barley for about 45 minutes, until tender yet still firm to the bite. Drain, then spread the barley on a baking tray set over a wire rack to cool.
Transfer the baking tray with the roasted aubergine to another wire rack. Turn the aubergine halves cut side up and leave to cool for 5 minutes, then scrape the flesh from the skins, transfer to a fine mesh sieve set over a bowl and leave to drain for 30 minutes.
Mound the parsley, mint, garlic, chilli and oregano on a chopping board and finely chop together.
In a large frying pan, heat the remaining oil over a medium-high heat. Add the herb and spice mixture, reduce the heat to low and cook, stirring frequently, for 3 minutes. Stir in the aubergine and cook for a further minute. Remove the pan from the heat.
Transfer the aubergine mixture into a large bowl. Add the barley and toss together to combine. Finely zest the lemon into the bowl, then squeeze enough lemon to make 1 ½ tbsp juice to add to the bowl. Add half of the cheese, 1/4tsp of sale, and toss to combine.
Serve the salad warm or at room temperature, garnished with the remaining cheese and more fresh herbs.
We will take new memberships and renewals in January 2018 and the fee for a year’s membership in 2018 is £41.
If we still have available spaces, we can also offer memberships fees on a pro-rata basis which are given below.
If you’d like to join our vibrant and active WI please get in touch.
Date of joining and 2018 fees:
Between 1 Jan – 31 Mar costs £41.00;
Between 1 Apr – 30 Jun costs £30.75;
Between 1 Jul – 30 Sept costs £20.50;
Between 1 Oct – 31 Dec costs £10.25.