Roasted Vegetable & Pearl Barley Salad with Feta

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recipe by Octopus Publishing https://www.octopusbooks.co.uk/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    482

This versatile recipe makes a truly hassle-free side dish, salad or vegetarian main. Carrots and earthy beetroot are combined with fragrant spices and roasted until sweet and tender. Pop any leftovers into the fridge and serve with grilled chicken or lamb.

recipe updated Jun 21, 2018

Ingredients

  • Red onion icon
    Red onion
    x 2
  • Carrot icon
    Carrot
    x 16
  • Fresh beet icon
    Fresh beet
    x 1
  • Olive oil icon
    Olive oil
    2 tbsp
  • Cumin seeds icon
    Cumin seeds
    3g
  • Ground coriander icon
    Ground coriander
    3g
  • Chicken stock icon
    Chicken stock
    2⅛ cups
  • Salt icon
    Salt
    1 pinch
  • Pearl barley icon
    Pearl barley
    275g
  • Feta cheese icon
    Feta cheese
    300g
  • Cilantro icon
    Cilantro
    ¼ cup

Tools

  • kCook icon Wooden spoon
  • kCook icon Large roasting dish
  • kCook icon Large saucepan

Step preview

  1. Prep and set aside red onion: cubed
  2. Prep and set aside carrot: rinsed & coarsely chopped
  3. Prep and set aside fresh beet: peeled & coarsely chopped
  4. Prep and set aside cilantro: coarsely chopped
  5. Get a clean large roasting dish
  6. Add prepared red onion
  7. Add prepared carrot
  8. Add prepared fresh beet
  9. Drizzle with olive oil
  10. Toss until coated
  11. Add cumin seeds
  12. Add ground coriander
  13. Toss until coated
  14. Cook for approx 25min until tender
  15. Get a clean large saucepan
  16. Add chicken stock
  17. Add salt
  18. Add pearl barley
  19. Cook for approx 20min until tender
  20. Drain
  21. Transfer content of large saucepan to large roasting dish
  22. Add crumbled feta cheese
  23. Add prepared cilantro
  24. Toss with slotted spoon until well combined
  25. Serve
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