Roast Veggie Barley Salad
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!
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
Feta cheese (optional)
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.
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