Barley, aubergine and pomegranate salad

Method

1. Cook the pearl barley according to the packet instructions (about 
40 minutes). Drain, refresh under cold water to cool and drain well. Put in a mixing bowl.
2. Heat a griddle or frying pan over a high heat. Put the olive oil in a small bowl and season with salt and pepper, then brush all over the aubergine slices. Cook for 3-4 minutes on each side until charred and tender. Set aside until cool, then roughly chop. Add to the pearl barley with the tomatoes, red onion and half the pomegranate seeds.
3. Put the remaining pomegranate seeds in a small sieve. Using a wooden spoon, press out all the juice from the seeds into a small bowl. Discard the seeds in the sieve, then whisk in the extra-virgin olive oil, pomegranate molasses and a little salt and pepper to taste.
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4. Just before serving, stir in the herbs and dressing, then serve scattered with the rocket leaves.