Barley and Nutty Roast Vegetable Salad
Prep:  30 min
Cook:  1 hour 15 min
Serves:  6
Average: 3.8 (5 votes)
Difficulty:
Cuisine:
Saved:
Mediterranean
130
Recipe by: The Good Nut
A filling and healthy vegetarian dinner idea, this barley and butty roast vegetable salad is a great warming winter dish. With pumpkin, beetroot, zucchini and eggplant there is no lack in wholesome flavour.
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Barley and Nutty Roast Vegetable Salad
Ingredients:
Method:
  1. 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
  2. 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
  3. 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
  4. 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
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