Roasted Vegetable & Pearl Barley Salad with Feta
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 50mins
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- Serves
- 4
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- Calories
- 514
This versatile recipe makes a truly hassle-free side dish, salad or vegetarian main. Carrots and earthy beetroot are combined with fragrant spices and roasted until sweet and tender. Pop any leftovers into the fridge and serve with grilled chicken or lamb.
recipe updated Mar 1, 2022
Ingredients
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- Red onion
- 2
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- Carrot
- 16
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- Fresh beet
- 1
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- Cilantro
- 6 tablespoons
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- Olive oil
- 2 tablespoons
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- Cumin seeds
- 1 ½ teaspoons
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- Ground coriander
- 1 ½ teaspoons
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- Chicken stock
- 500 ml
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- Salt
- 1 pinch
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- Pearl barley
- 275 g
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- Feta cheese
- 300 g
Tools
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Oven
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Wooden spoon
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Stove
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Large roasting dish
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Large saucepan
Step preview
- Add red onion, carrot and fresh beet to a clean large roasting dish
- Drizzle with olive oil
- Toss until coated
- Add cumin seeds and ground coriander to the large roasting dish
- Toss until coated
- Bake until tender - approx 25 min
- Add chicken stock, salt and pearl barley to a clean large saucepan
- Cook until tender - approx 20 min
- Drain
- Transfer content of large saucepan to large roasting dish
- Add feta cheese and cilantro to the large roasting dish
- Toss with slotted spoon until well combined
- Serve