Roasted Vegetable Barley Salad

By Jody Vassallo

Roasted Vegetable Barley Salad
Roasted Vegetable Barley Salad recipe, brought to you by MiNDFOOD.

Serves 4–6

2 cups pearl barley

2 heads garlic

1 red capsicum, cut into thick slices

250g carrot, cut into thick rounds

2 red onions, cut into wedges

2 zucchini, cut into thick rings

2 tbsp olive oil

200g baby spinach leaves, chopped

3 tbsp thai basil leaves, chopped

1 Preheat oven to 180C. Cook barley in 
a large saucepan of water for 40 minutes 
or until tender. Drain well.

2 Put garlic, capsicum, carrot, onion and zucchini in a large baking dish and drizzle with a little of the oil. Roast for 
40 minutes or until vegetables are soft. Squeeze garlic from cloves and set aside.

3 Put barley, roasted vegetables, spinach and basil in a bowl and toss gently to combine.

Put garlic in a food processor with remaining oil. Blend until smooth, add 
to salad and mix to combine. Serve.


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