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.