Barley & Roasted Veggie Salad
This Barley & Roasted Veggie Salad is a wholesome, fiber-rich dish that helps stabilize blood sugar levels and supports digestion. The nutty flavor of barley pairs beautifully with the sweetness of roasted carrots and parsnips, while the lemon-olive oil dressing adds a refreshing tang. It’s a nutritious choice for lunch, dinner, or even as a side dish.
Nutrition Facts
Per serving
Energy
115 kcal
Protein
2 g
Carbs
19 g
Fat
4 g
Fiber
3 g
Ingredients
Jau Pearl (Pearled Barley)
0.5 small cup (50g)
Carrot
0.5 cup, chopped (100g)
Turnip (Shalgum), Raw
0.5 cup, cubed (100g)
Fresh Parsley (chopped)
2 tbsp (10g)
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Olive Oil
2 tsp (10g)
Instructions
Preparation
Rinse 1/2 cup (100g) raw pearl barley under cold water.
Boil it in 2 cups (500ml) water with a pinch of salt for 25-30 minutes, or until tender.
Drain excess water and cool it.
Preheat the oven to 400°F (200°C).
Cooking Steps
Place diced carrots and parsnips on a baking tray.
Drizzle oil, and sprinkle with salt and pepper.
Toss well and spread them evenly on the tray.
Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Stir halfway through.
In a small bowl, whisk together the lemon juice and remaining olive oil. Add a pinch of salt and black pepper to taste.
In a large bowl, combine the cooked barley, roasted carrots, and turnips.
Pour the dressing over the mixture and toss well.
Sprinkle with chopped parsley for freshness.
Serve the salad warm.