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Roasted vegetable barley salad

I have only recently started my fascination with grains, and this is the first time I have cooked barley. Strangely, in its raw state the smell of barley reminds me of when I used to do horse riding lessons, maybe a similar smell to hay? I’m not sure, but the association was there as I was about to prepare the barley. Needless to say cooked barley tastes nothing like I imagine hay would taste like. Not that I have ever tried it.

You may have picked up that I am a fan of roasted vegetables. A generous splash of olive oil, generous lashings of freshly ground sea salt and some crushed garlic are the ultimate roasting ingredients in my opinion. A sprig or two of rosemary goes well too. A lot of dishes I prepare that involve vegetables will involve roasting, and I am never disappointed.

I wasn’t sure the dressing would work well once I had made it and tasted it on its own, but once I splashed it on the salad I was pleasantly surprised. The cumin and honey combined with the barley and vegetables just works, really nicely. Despite the horse feed association, I will definitely be indulging in barley again. This salad was a hit!

Ingredients:

1 sweet potato, scrubbed and diced (skin on)

1 punnet cherry tomatoes, halved

Handful of beans, chopped

2-3 cloves garlic, roughly crushed

Olive oil

Sea salt and black pepper

1 cup barley

2 ½ cups vegetable stock

½ red onion, thinly sliced

½ cup coriander, chopped

100g Feta, crumbled

Dressing:

1 tbsp olive oil

¼ tsp cumin

Juice from ½ lemon

1 tbsp honey

 

Method:

Preheat oven to 200oC.

Rinse barley well. Place stock into a saucepan, bring to boil. Reduce heat, add barley, cover and simmer for 35-40 minutes until stock is absorbed. Set aside to cool. Barley should be fluffy but still have a slight crunch once cooked.

Place sweet potato, cherry tomatoes, beans and garlic onto a baking tray, drizzle with olive oil, add lashings of freshly ground sea salt and black pepper. Roast in oven for 25-30 minutes or until sweet potato is soft, tossing halfway.

In a large bowl combine sweet potato, cherry tomatoes, beans, red onion, coriander and barley. Combine dressing ingredients well, add to salad. Top with crumbled feta and serve.

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  • Daniela @ FoodrecipesHQ - I am a great fan of roasted vegetables too. Great recipe and great pictures!ReplyCancel

    • Peggy Saas - Thank you Daniela, roasted veg are the best! Thanks so much for dropping in and for leaving me a nice note. :)ReplyCancel

  • The Contessa (Linda) - OMG! This sounds wonderful. I would eat the whole thing. Love the roasted veggies and the barley will be good too. Thanks for sharing. Drop by my kitchen for a visit when you have a chance.ReplyCancel

    • Peggy Saas - Hello Linda, it was very delicious if I say so myself! I was pleasantly surpised. Thanks so much for stopping by and saying hello.

      Your kitchen is lovely! You have some gorgeous little creations in there, well done. I look forward to perusing your recipes and trying some out.ReplyCancel

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