Roasted Vegetable & Pearl Barley Salad with Feta
By
Octopus Publishing
Published:
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.
0.0 stars based on
0 reviews
Prep time:
Cook time:
Total time:
Yield: 4 servings
Ingredients:
carrot,
chicken stock,
cilantro,
cumin seeds,
feta cheese,
fresh beet,
ground coriander,
olive oil,
pearl barley,
red onion,
salt,
Directions:
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