Description
A belly filling feel-good salad that is perfect for winter or summer.
Ingredients
500 g prepared mixed roasting vegetables
1 Tbsp (15 ml) olive oil
salt and pepper to taste
1 C (250 ml) pearl barley
100–125 ml coriander pesto (or pesto of your choice)
1 can (400 g) chickpeas, drained and rinsed
200 g Danish feta cheese, cubed
1 Tbsp (15 ml) extra virgin olive oil
juice of 1 lemon
Instructions
Preheat the oven to 200 °C.
Make sure that the vegetables are all a similar size and place them in an even layer on a roasting tray. Drizzle with olive oil and season well. Roast for about 35 minutes until the vegetables are tender and caramelised.
Cook the barley in salted water for about 25 minutes, then drain and rinse. Combine the cooked barley with the pesto, roasted vegetables, chickpeas, feta cheese, olive oil and lemon juice and season well.
This versatile dish can be served warm or cold with a braai, grilled fish or chicken. It’s also a perfect lunchbox treat.
Variation
Try this dish with basil or sun-dried tomato pesto.
