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Toasted barley salad with roast beets & sticky sweet dressing
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Protein-rich pearl barley forms the hearty base of this nourishing vegetarian salad.
Ingredients:
  • 160g (2/3 cup) pearl barley, washed, dried
  • 1L (4 cups) water
  • 2 bunches baby beetroot, trimmed, scrubbed
  • 27.30 gm extra virgin olive oil
  • 30.00 ml red wine vinegar
  • 21.60 gm honey
  • 4.43 gm wholegrain mustard
  • 2 bunches asparagus
  • 1 green apple, quartered, sliced
  • 80g goat's cheese, crumbled
  • 40.00 ml pepitas, toasted
  • Micro herbs, to serve
Instructions:
  • - Preheat your oven to 190°C (170°C fan forced). - Toast barley in a small saucepan over medium heat, stirring constantly, for 4 minutes or until golden. - Add water, bring to a boil, then reduce heat to low and simmer for 30 minutes or until tender. - Drain the barley and rinse under cold water to refresh.
  • Wrap each vibrant beetroot in a shiny foil blanket, then let them luxuriate on a baking tray in the oven for 30 minutes until perfectly tender. Remove and unveil their natural beauty by discarding the foil.
  • Combine the oil, vinegar, honey, and mustard in a bowl, then season to taste.
  • Lay asparagus on a baking sheet lined with parchment paper, drizzle with olive oil spray, season with your favorite spices, and roast for about 10 minutes, or until tender.
  • In a large bowl, mix barley, apple, goat's cheese, and half of the dressing. Add beetroot and asparagus, toss gently. Drizzle with the remaining dressing, sprinkle with pepitas and herbs.

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