Warm barley and chickpea salad with roasted veggies
|500 g||mixed vegetables — roasted|
|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||olive oil — extra virgin|
|lemon — juice only|
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.