2 medium carrots, halved lengthwise then cut diagonally into long chunks
Olive oil spray
1 cup of pearl barley, rinsed
2 medium zucchini, cut into 2cm cubes
1 small (250g) eggplant, cut into 2cm cubes
1/3 cup dukkah for sprinkling
1/3 cup light olive oil
1/4 cup The Good Nut Natural Peanut Butter Smooth
Juice of 1 orange
1 tablespoon honey
1/4 cup parsley leaves
Method
PLACE the pumpkin, beets and carrots onto a paper lined tray. Spray well with oil and bake in a moderate oven 180°C for 20 minutes
ADD the zucchini and eggplant to the tray then spray all the vegetables again with oil. Sprinkle liberally with dukkah and bake a further 20-30 minutes or until the vegetables are tender
MEANWHILE cover the barley with water in a medium saucepan. Bring to the boil then simmer for 40-50 minutes or until the barley is tender, drain well and keep warm
TOSS the vegetables through the barley on a serving platter. Whisk together the oil, peanut butter, juice and honey then drizzle over the salad. Sprinkle over the parsley and serve immediately
