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Barley and Roasted Vegetable Salad
Australialunchvegan

Barley and Roasted Vegetable Salad

Total Time
50 min
Prep / Cook
15 / 35 min
Serves
4 people

Ingredients

  • 3 tbsp Olive oil
  • 1 tsp Honey
  • 1 Red onion
  • 2 Zucchini
  • 2 tbsp Lemon juice
  • 1 tsp Dijon mustard
  • 300 g Pumpkin
  • 1 Capsicum
  • 2 tbsp Pumpkin seeds
  • 1/2 tsp Black pepper
  • 1 cup Pearl barley
  • 1 tsp Salt
  • 2 cups Rocket
  • 1/4 cup Dried cranberries

Instructions

  1. 1

    Preheat oven to 200°C. Cook pearl barley in salted boiling water for 25-30 minutes until tender. Drain and cool.

  2. 2

    Toss pumpkin, zucchini, capsicum and red onion with olive oil, salt and pepper on a baking tray.

  3. 3

    Roast vegetables for 25-30 minutes until golden and tender.

  4. 4

    Make dressing by whisking together lemon juice, extra olive oil, mustard and honey.

  5. 5

    Combine cooked barley, roasted vegetables, rocket and dried cranberries in a large bowl.

  6. 6

    Drizzle with dressing and toss gently.

  7. 7

    Sprinkle with toasted pumpkin seeds and serve warm or at room temperature.

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