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Warm barley and chickpea salad with roasted veggies

Recipe from: 27 November 2013
recipes salads healthy vegetarian

Ingredients 9
Servings 6
Time 00:10


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


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.

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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