05 Mar Pearl Barley Warm Salad
Pearl Barley Warm Salad
Servings: 2 as a main meal
Equipment
- Baking Tin
- Large Bowl
Ingredients
- 200 g Pearl Barley (dry weight)
- 4 Raw Beetroot (peeled and chopped into bitesize pieces)
- 1 Butternut Squash (peeled and cut into 3 cm cubes)
- 1 Red Onion (cut into 8 wedges)
- Green and Black olives
- Fresh Coriander
- Olive Oil
- Pomegranate Molasses or Balsamic Vinega
Instructions
- Cook Pearl Barley as packet instructions
- Peel and chop the beetroot, squash, and onion and toss in a baking tin with a little olive oil, salt, and pepper
- Pop in the oven at 200 / 180 fan for 30-40 minutes until soft and just beginning to char at the edges
- Drain the pearl barley and add to a large bowl with the hot rot vegetables, the olives and coriander
- Drizzle over a little more olive oil and the pomegranate molasses or balsamic
- Drizzle over a little more olive oil and the pomegranate molasses or balsamic
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