Go with the GRAIN!

This tasty marinated zucchini and mixed grain salad is full of healthy goodness

SERVES 6

To make the zucchini, wash, trim and cut 6 small zucchinis lengthways into 8mm thick slices. Working in batches, heat 2 tbsp olive oil in a non-stick frying pan over medium-high heat. Arrange zucchini in a single layer in the pan and cook for about 3 mins on each side, until well browned. Remove from pan, arrange in a shallow dish and sprinkle lightly with salt and pepper. Warm 2 crushed garlic cloves, ¼ cup red wine vinegar and 1 tbsp caster sugar in a small pan and pour over the zucchini. Scatter with 3 tbsp each torn mint leaves and parsley, toss lightly and leave at room temperature for 1 hour before serving. For the salad, put 1 cup cooked pearl barley, 1 cup rinsed and cooked quinoa, 1 cup halved cherry tomatoes, ½ cup pitted black olives, ½ cup walnut halves, 4 large radicchio leaves, torn, and 2 handfuls torn pale inner leaves of curly endive or rocket in a large bowl, adding salt and pepper to taste. Whisk ⅓ cup olive oil and 1 tbsp red wine vinegar together until emulsified, pour over the salad and toss lightly. Serve the salad topped with marinated zucchini.