Barley and Roasted Vegetable Salad with tahini dressing
An all-season salad which is delicious served as a side, light main dish or starter
Servings 6
Calories 334kcal
Ingredients
- 200 g pearl barley
- 1 aubergine cut into chunks
- 1 large courgette cut into chunks
- 1 bell pepper yellow or red, seeded and cut into chunks
- 4 tablespoon rapeseed or olive oil
- 20 g flat leaf parsley roughly chopped
- 10 g dill
- 60 g toasted hazelnuts roughly chopped
- 1 small onion very thinly sliced
- 1 red chilli seeded and sliced
- salt and freshly ground black pepper
Tahini dressing
- 2 tablespoon tahini
- 2 tablespoon lemon juice
- 1 clove garlic crushed
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place the barley in a large saucepan and cover with plenty of cold water. Bring to the boil and boil for 5 minutes. reduce the heat cover and simmer for 1 hour until tender to the bite.
- Place the aubergine, courgette and pepper on a baking sheet and drizzle with 2tbsp of the olive oil. Roast for 30 minutes until tender. Set aside until required.
- Heat the remaining oil in a frying pan and add the sliced onion, cook gently until softened and beginning to colour. Add the chilli and continue to cook, stirring frequently until the onions are a deep golden brown. Set aside
- When the barley is cooked drain and refresh under running cold water for a moment then drain well.
- Tip into a large mixing bowl, add the roasted vegetables, chopped herbs and hazelnuts. Season well then toss together until well combined. Transfer to a serving dish.
- Scatter the onion and chilli over the top of the salad
- To make the Tahini Dressing:
- Whisk the tahini together with the garlic, lemon juice and 2 tablespoon cold water. Season with salt and pepper. Serve along side the salad.
Notes
The salad will keep in the refrigerator for up to 3 days.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)