Roasted Veggies Barley Salad
From TalesoftheKitchen 11 years agoIngredients
- 1 big sweet potato shopping list
- 1 big carrot (both chopped) shopping list
- 2 celery sticks(chopped) shopping list
- 1 TBSP olive oil shopping list
- salt, to taste shopping list
- pepper, to taste shopping list
- 2 cups uncooked pearled barley shopping list
- 4 cups water shopping list
- 2 bay leaves shopping list
- 1 medium-small onion (finely chopped) shopping list
- 2 garlic cloves (grated) shopping list
- 200 gr snow peas (trimmed) shopping list
- 1 bunch spinach (roughly chopped) shopping list
- 2/3 TBSP Dijon mustard shopping list
- 2 TBSP extra virgin olive oil, or to taste shopping list
- 1 TBSP sherry vinegar shopping list
- salt, to taste shopping list
- pepper, to taste shopping list
How to make it
- Take the first 6 ingredients and popp them into the oven. Roast them for about half an hour at 200°C.
- At the same time, put the water to boil. Once it is boiling, add the bay leaves and the barley and leave it to simmer until the barley is chewy – about 25 minutes.
- When the barley is almost cooked and the roasted veggies almost done, add a tbsp of olive oil to a hot pan and cook the onion until translucent. Add the peas and after another couple of minutes add the spinach. Stir and cook with the lid on for 2-3 minutes, then add the grated garlic and toss to cover.
- Drain the barley and add it to the pan, together with the roasted veggies and the dressing (made with the last 5 ingredients). Toss to cover.
- Optional: add a couple of finely sliced chilies.
- Follow all my recipes at http://talesofthekitchen.wordpress.com/
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