BBQ Mackerel with Za’atar Aubergines and Pearl Barley Salad

This vibrant dish combines smoky BBQ mackerel with the earthy flavors of za’atar-roasted aubergines and a zesty pearl barley salad. Packed with Mediterranean-inspired flavors, it’s a perfect balance of freshness and depth.

For the BBQ mackerel:
• 4 fresh mackerel fillets
• 2 tbsp olive oil
• 1 lemon (sliced for garnish)
• Salt and pepper to taste

For the za’atar aubergines:
• 2 medium aubergines (sliced into rounds)
• 2 tbsp olive oil
• 1 tbsp za’atar seasoning
• Salt to taste

For the pearl barley salad:
• 1 cup cooked pearl barley
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Step 1: Prepare the BBQ mackerel
1. Brush the mackerel fillets with olive oil and season with salt and pepper.
2. Preheat your BBQ or grill to medium heat. Cook the fillets skin-side down for 4–5 minutes, then flip and cook for another 2 minutes until cooked through.

Step 2: Roast the aubergines
1. Preheat your oven to 200°C (390°F).
2. Brush the aubergine slices with olive oil and sprinkle with za’atar seasoning and salt.
3. Arrange on a baking sheet and roast for 20–25 minutes until golden and tender.

Step 3: Prepare the pearl barley salad
1. In a large bowl, combine cooked pearl barley, pomegranate seeds, parsley, and mint.
2. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss to combine.

Step 4: Serve
1. Arrange the BBQ mackerel fillets on plates with the za’atar aubergines and a generous scoop of pearl barley salad.
2. Garnish with lemon slices and additional herbs. Serve warm.