Barley And Roasted Vegetable Salad With Tahini Dressing Food

WINTER ROASTED VEGETABLE SALAD WITH BARLEY

Steps:

• Cook barley according to package directions (I cooked 1 cup barley in 3 cups of water with a pinch of salt and it took about half an hour).
• Meanwhile, preheat oven to 400F and move the rack to the middle position.
• Prep your veggies (try to cut them into pieces that are about the same size (I aimed for about 1" pieces) so they cook more evenly) and add them to a baking sheet. Toss with the olive oil, garlic powder, Italian seasoning, and salt & pepper. Roast them for 20 minutes or until they're cooked. You can flip them halfway through if you wish, but I did not.
• Add the dressing ingredients to a bowl and whisk together until smooth. Adjust the lemon juice and seasonings as needed. Thin with 1 tablespoon of water at a time until your desired consistency is reached.
• Once everything is ready, you can either add it all to a large bowl or platter and assemble it like you would a salad, or you can portion it out into individual containers if you're going the meal prep route.

BARLEY AND ROASTED VEGETABLE SALAD WITH TAHINI DRESSING

Steps:

• Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place the barley in a large saucepan and cover with plenty of cold water. Bring to the boil and boil for 5 minutes. reduce the heat cover and simmer for 1 hour until tender to the bite.
• Place the aubergine, courgette and pepper on a baking sheet and drizzle with 2tbsp of the olive oil. Roast for 30 minutes until tender. Set aside until required.
• Heat the remaining oil in a frying pan and add the sliced onion, cook gently until softened and beginning to colour. Add the chilli and continue to cook, stirring frequently until the onions are a deep golden brown. Set aside
• When the barley is cooked drain and refresh under running cold water for a moment then drain well.
• Tip into a large mixing bowl, add the roasted vegetables, chopped herbs and hazelnuts. Season well then toss together until well combined. Transfer to a serving dish.
• Scatter the onion and chilli over the top of the salad
• To make the Tahini Dressing:
• Whisk the tahini together with the garlic, lemon juice and 2 tbsp cold water. Season with salt and pepper. Serve along side the salad.

BARLEY GRAIN BOWL WITH TAHINI VINAIGRETTE

Steps:

• Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 20 to 30 minutes. Drain and cool.
• In a food processor, combine the tahini, scallions, jalapeno, garlic, vinegar and oil. Season with salt and pepper. Process until you have a smooth, thick green dressing. If the mixture is too thick, add 1/4 to 1/2 cup of water to thin to about the consistency of pancake batter.
• Combine the vinaigrette and cooked barley and mix to thoroughly coat the barley. You may not use all the vinaigrette. Set up two serving bowls. Evenly divide the barley between the two bowls. Top each with the olives, tomatoes and capers. Season with a pinch more salt and garnish with the cilantro.

ROASTED BARLEY SALAD WITH BACON AND VEGETABLES

Steps:

• Put barley in a saute pan over medium heat and toast until medium brown. In a pot, bring the stock and water to a boil with the bay leaf and salt. Add toasted barley and cook until tender about20 minutes. Drain and spread out on cookie sheet to cool.
• Cook bacon in nonstick skillet until crisp. Remove and add the garlic to the same skillet. When it begins to turn light brown, add the carrots and thyme. Saute for 1 minute, then add the zucchini and continue to saute for another 30 seconds. Take off the heat and add vinegar and olive oil, and season. Set aside and let cool.
• Toss the barley with the sliced mushrooms, bacon, carrot mixture and parsley. Season well with salt and pepper and serve.

VEGETABLE BARLEY SALAD

Steps:

• In a large pot, bring stock to a boil.
• add barley and cook on medium heat 40 minutes.
• Drain and rinse until cool.
• In a large bowl place all the vegetables, mix in the vinaigrette along with salt and pepper to taste.
• Combine with the barley.
• Salad can be prepared up to this point and stored, covered in fridge for 2 days.
• Sprinkle with toasted nuts just before serving.

VEGETABLE BARLEY SALAD

Steps:

• In a saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40-45 minutes or until tender. Meanwhile, in a salad bowl, combine mushrooms, celery, water chestnuts, green pepper, carrot, onions, garlic, dill, basil and salt; mix well. Add the barley and salad dressing; stir to coat. Serve warm or cold.