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Barley salad with pesto
Barley salad with pesto
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a quick and delicious roasted veggie, barley, and chicken sausage salad drizzled with pesto - perfect for busy weeknights!
Ingredients:
  • 150g pearl barley
  • 2 bunches Dutch carrots*, halved lengthways
  • 80ml olive oil
  • 1 large eggplant, halved lengthways, thickly sliced
  • 2 zucchini, thickly sliced diagonally
  • 6 Australian Chicken & Parsley Sausages
  • 120g pkt Baby Rocket
  • 125.00 ml basil leaves
  • 35g almond
  • 25g parmesan
Instructions:
  • Preheat your oven to 200°C and line a baking tray with parchment paper. Boil barley in a saucepan of water for 20 minutes or until tender, then drain it.
  • Place the carrots on the lined tray, drizzle with 1 teaspoon of oil, season, and roast for 20 minutes until golden brown and tender, turning occasionally.
  • Once the barley is simmering, preheat a chargrill to high heat. Brush the eggplant and zucchini with 2 teaspoons of the leftover oil. Grill for 2 minutes on each side until nicely charred. Then, transfer them to a plate.
  • Grill the sausages until golden brown and fully cooked, turning occasionally for about 8 minutes. Slice them thickly on a diagonal. Next, combine half of the rocket with basil, almonds, parmesan, and garlic in a food processor. Pulse until finely chopped. While mixing, slowly pour in the remaining oil until the mixture is well combined. Finally, season to taste.
  • Add half of the rocket to a food processor along with basil, almonds, Parmesan, and garlic. Process until finely chopped. While the processor is running, slowly drizzle in the rest of the oil until well combined. Season with salt and pepper to taste.
  • Combine barley, carrots, eggplant, zucchini, sausage, and rocket in a serving dish. Drizzle with half of the pesto, toss to coat evenly, and then drizzle with the remaining pesto.

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