Moroccan barley and vegetable salad

My Easy Cooking
4 servings Prep: 10 mins, Cooking: 25 mins
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This fabulous dish can be served on its own or as an accompaniment to meat.

By Food24 March 30 2010
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Ingredients (8)

barley
Vegetables
courgettes — sliced
aubergine — strips
red onion — sliced
butternut — cubed
pepper — red, green, yellow, chunks
mushrooms — halved
fresh chillies — 573
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Method:

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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