Roast vegetable salad with tahini and yoghurt dressing
35 min
for 4 people
Pearl barley is quick and simple to cook but reassuringly nourishing. Usually added to soups and stews, it's equally delicious tossed through a salad for added texture and flavour. I love the way it soaks up the dressing. First, however, toss your vegetables in a mix of spices then roast in the oven. Once done, add the spinach, barley and fresh, flavoursome dressing, and you're away.
Ingredients
| 200 g | Pumpkin, peeled, cut into 2cm chunks (Main) |
| ½ cup | Pearl barley |
| 2 | Parsnips, peeled and cut lengthways |
| 200 g | Baby carrots |
| ½ tsp | Coriander |
| ½ tsp | Cumin |
| ¼ tsp | Paprika |
| 2 Tbsp | Olive oil |
| 1 | Red onion, sliced |
| 100 g | Baby spinach (Main) |
| 1 to taste | Salt & freshly ground pepper |
Dressing
| 2 Tbsp | Lemon juice |
| 125 g | Natural yoghurt (Main) |
| 1 tsp | Runny honey |
| 1 Tbsp | Tahini (Main) |
| 1 clove | Crushed garlic |
| 2 Tbsp | Parsley, chopped |
Directions
- Heat oven to 180C.
- Place the pearl barley in salted boiling water and cook for 25 minutes or until soft. Set aside.
- Line an ovenproof tray with baking paper and add the pumpkin, parsnip and carrots.
- Mix to coat with the cumin, coriander, paprika and oil.
- Place in the oven for 15 minutes, then add the onion and cook for a further 20 minutes or until the vegetables are soft. Remove and cool.
- To make the dressing, combine the yoghurt, lemon juice, tahini, honey, garlic and parsley in a small bowl. Mix well.
- Toss the vegetables through the spinach and pearl barley.
- Place on a serving platter and season with salt and pepper. Drizzle over the dressing.