Warm barley and chickpea salad with roasted veggies

Recipe from: 27 November 2013
recipes salads healthy vegetarian

Ingredients 9
Servings 6
Time 00:10

Ingredients

  • 500
    g
    ready prepared mixed roasting vegetables
  • 1
    Tbs
    olive oil
  • Salt and pepper
  • 250
    ml
    pearl barley
  • 125
    ml
    coriander pesto
  • 1
    chickpeas - drained and rinsed
  • 200
    g
    Danish feta - cubed
  • 1
    Tbs
    extra virgin olive oil
  • Juice of 1 lemon
 

Method

00:35
 
Preheat the oven to 200°C.

Make sure the veggies are all a similar size and place in an even layer onto a roasting tray. Drizzle with olive oil and season well. 

Roast for +- 35 minutes until veggies are tender and caramelized.

Cook the barley in a pot of salted water for +- 25 minutes, then drain and rinse.

Combine the barley, pesto, veggies, chickpeas, feta, olive oil and lemon juice and season well.

Delicious warm or cold.

TIPS:
Try with basil or sundried tomato pesto.
Great salad for a braai.
Delicious with grilled fish or chicken.

Recipe by Carey Boucher Erasmus (@bitsofcarey) and published in Crush online magazine.


 

Read more on: vegetarian  |  salads  |  recipes
 

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