Ingredients
1 large beetroot, peeled, cut into wedges
1 medium brown onion, cut into wedges
2 teaspoon olive oil
200 gram broccoli florets
1/2 cup pearl barley
1 tablespoon tahini
1 tablespoon warm water
1 tablespoon lemon juice
1/2 cup fresh flat-leaf parsley through warm barley.
Method
1. Preheat oven to 220°C. Place beetroot and onion on a large oven tray; drizzle with oil. Roast 20 minutes.
2. Add broccoli; roast a further 15 minutes or until golden and tender.
3. Cook pearl barley in a medium saucepan of boiling water for 40 minutes or until tender; drain well.
4. Combine tahini, warm water and lemon juice in a small bowl.
5. Toss roasted vegetables and parsley through warm barley. Drizzle with tahini dressing to serve.
You could also use fresh mint or coriander. The salad tastes just as good at room temperature, so any leftovers will make a great packed lunch.
Note
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.