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Roasted tomato and capsicum salad with pearl barley
Roasted tomato and capsicum salad with pearl barley
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Pomegranate vinaigrette enhances our nutritious barley salad.
Ingredients:
  • 3 red capsicum, seeded, cut into 1cm strips
  • 18.20 gm olive oil
  • 750g truss cherry tomatoes
  • 500g white pearl barley*
  • 62.50 ml coriander leaves
  • 60ml olive oil
  • 20.00 ml pomegranate molasses (see note)
  • 42.00 gm lemon juice
  • 2.50 gm ground cumin
  • 125.00 ml muscatels or sultanas
Instructions:
  • Whisk together all dressing ingredients in a small bowl, season with salt and pepper to taste, then stir in muscatels. Let it sit to develop flavors.
  • Preheat the oven to 200°C. In a large ceramic ovenproof dish, mix capsicum and oil together, season to taste, then toss to combine. Roast for 25 minutes. Add tomatoes on top of capsicum and continue roasting for an additional 15 minutes, or until tomato skins begin to split.
  • Cook barley in a large saucepan of boiling salted water for 25 minutes until tender but still firm. Drain and spoon onto a platter. Top with roasted capsicum and tomatoes. Just before serving, drizzle with dressing and sprinkle with coriander.

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