Warm barley and chickpea salad with roasted veggies

6 servings Prep: 10 mins, Cooking: 35 mins By Food24
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Ingredients (9)

500 g mixed vegetables — roasted
1 Tbs fresh chillies — 573
salt and freshly ground black pepper
250 ml pearl barley
125 ml pesto — coriander
1 chickpeas — tinned, drained and rinsed
200 g feta cheese — Danish, cubed
1 Tbs olive oil — extra virgin
lemon — juice only
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Method:

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.

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