Roast mediterranean vegetables with pearl barley and a pomegranate dressing
Quinoa has certainly been the trendsetter in recent years however I do love the nuttiness of pearl barley and that it reminds me so much of home and childhood! In thinking about creating a recipe for a vegetable dish using pearl barley I did some research and was pleased to note that it "kicks quinoa's butt for fibre and is only slightly behind for protein!
This dish is tossed with a select of roasted vegetables and spices and served with a lemony, garlicy, olive oil dressing.
Delicious on its own or with a serve of meat or some falafels!
Serve warm, room temp or cold
Vegetarian
Allergens -
Gluten, Barley, Milk, Almond.
Ingredients
Zucchini, Parsley, Pearl Barley, Red Onion, Red Capscium, Spring Onion, Olive Oil, Feta, Lemon, Almonds, Harissa, Salt, Garlic, Smoked Paprika, Pepper.
Preparation and storage notes
Keep refrigerated and use within 3 days. Serve cold/room temperature or reheat in microwave or a few minutes in preheated oven. Dressing has already been added.