Select Page

Roast Veggie Barley Salad

by | Jan 29, 2014 | Mains | 0 comments

It must have been one of those weeks! After feeling inspired to get juicing again, I splashed out on a big box of fresh fruit and vegetables and dusted off the juicer. Veggies prepped and ready to go, I popped my first piece into the juicer and ….BOOOOOM!!!!

The juicer literally imploded! Is that even a word? Ah, just looked up the word in the dictionary. The definition perfectly described what happened:

IMPLODE – verb – to collapse inward violently!

The wire mesh buckled, the plastic innards cracked into a thousand pieces and pineapple juice was pouring out from every side. Arghh!!

Right, now what to do with all of the veggies?

A last minute invite to a braai (barbecue) and asked to bring a salad, there was no question about it! Roast Veg salad it was going to be.

With no quinoa or couscous in the pantry, I figured why not bulk it up with pearl barley, which I’ve only used in soups. Glad I did. Not only did I love the flavour and the texture, but I was happy to read that barley is one of the richest sources of fibre and is packed with protein, calcium, magnesium and selenium. Yes please!

Ingredients

Selection of fresh seasonal vegetables –

Some ideas: sweet potato, beetroot, carrots, aubergine, red pepper, mushrooms and whatever other veggies you have lurking in your fridge.

Pearl barley (or any other grain of preference)

Pumpkin seeds, toasted

Sunflower seeds, toasted

Cherry tomatoes

Feta cheese (optional)

Method

Place the chopped vegetables in a roasting dish, drizzle with extra-virgin olive oil or coconut oil and season with himalayan salt.

Bake in the oven until vegetables are soft and the corners are dark in colour.

Cook pearl barley according to the instructions. Season with himalayan salt and a drizzle of olive oil.

Lightly mix the veggies into the barley.

Toss in some blocks of feta, cherry tomatoes cut in half and lightly toasted pumpkin and sunflower seeds.

This dish not only makes a great side dish for a barbecue, but a meal on its own for dinner, or a great alternative to sarmies at the office.

Ok, I’m salivating, I think it’s roast veggie barley salad for dinner tonight.

0 Comments

Submit a Comment

Your email address will not be published.

Heirloom tomato & walnut tart  I vegan, gluten-free

Heirloom tomato & walnut tart I vegan, gluten-free

Growing up my mom often made us a tomato tart that goes down in history as the most tasty tart I've eaten! I have the recipe in an old family recipe book, but I know it's not even worth getting out and trying to replicate it, as there are so many ingredients I won't...

Vegan Bolognese

Vegan Bolognese

The most common question I get asked is 'how do you get your kids to eat plant-based meals?' We are doing it slowly. One meal at a time. This versatile plant-based bolognese is simple to make, free of grains and legumes, full of flavour and tastes like traditional...

The Life-Changing Loaf of Bread

The Life-Changing Loaf of Bread

This is it! Probably one of the most delicious breads I've tasted! This vegan-friendly, whole-grain, gluten-free, no-knead, no-mess 'life-changing loaf of bread' has been doing the rounds on social media for some time now and I knew I just had to try it...

Pin It on Pinterest

Share This