Pearl barley salad

This delicious roasted beetroot, broccoli and pearl barley salad is beautiful enjoyed warm with a creamy tahini dressing. It's the perfect example that healthy, vegetarian food can be delicious and filling!

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 2
  • Print


Pearl barley salad
  • 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.


Pearl barley salad
  • 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.

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