Moroccan barley and vegetable salad

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

By Food24 March 30 2010
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

courgettes — sliced
aubergine — strips
red onion — sliced
butternut — cubed
pepper — red, green, yellow, chunks
mushrooms — halved
fresh chillies — 573
Tap for ingredients
Tap for ingredients


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.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.