Moroccan barley and vegetable salad

Recipe from: March 2010
vegetable salad

Ingredients 9
Servings 1
Minutes 10 mins


Serving Change
  • 1 packet of barley - cooked to packet instructions
  • Vegetables
  • courgettes - sliced
  • eggplant - cut into thin strips
  • 1 large red onion - sliced
  • butternut - cut into blocks
  • red, green and yellow peppers - cut into chunks
  • mushrooms - halved
  • olive oil


10 mins
Sprinkle with  the oil and then with the following spices:
1/2 tsp of ground pepper, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp fine ginger and 1/2 tsp dried thyme and 1/2 tsp oregano. Roast in a moderate oven until cooked.

Mix with the cooked barley and add some more olive oil, a splash of  Verlaque Fruit Infused Balsamic Reduction, a squeeze of lemon juice and some chopped fresh coriander.

Serve this as a wholesome vegetarian meal or as a side dish to grilled fish, chicken or lamb!

For more of My Easy Cooking's recipes click here.



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