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.