Name: Warm barley and vegetable salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 gram celeriac, peeled, cut into 2cm cubes; 600 gram kent pumpkin, peeled, cut into 2cm cubes; 1 medium (200g) red capsicum, chopped; 2 tablespoon olive oil; 2 clove garlic, crushed; 1 teaspoon fresh thyme leaves; 3/4 cup (165g) pearl barley; 4 cup (1 litre) water; 1 teaspoon salt; 2 tablespoon extra virgin olive oil; 1 tablespoon lemon juice; 2 bunch (350g) broccolini, trimmed; 1/2 cup coarsely chopped fresh flat-leaf parsley

Ingredients

600 gram celeriac, peeled, cut into 2cm cubes

600 gram kent pumpkin, peeled, cut into 2cm cubes

1 medium (200g) red capsicum, chopped

2 tablespoon olive oil

2 clove garlic, crushed

1 teaspoon fresh thyme leaves

3/4 cup (165g) pearl barley

4 cup (1 litre) water

1 teaspoon salt

2 tablespoon extra virgin olive oil

1 tablespoon lemon juice

2 bunch (350g) broccolini, trimmed

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 200°C (180°C fan-forced). Line two oven trays with baking paper.

2.Combine celeriac, pumpkin and capsicum in a bowl with oil, garlic and thyme. Season with sea salt and freshly ground black pepper; toss to coat vegetables in oil mixture. Spread the vegetables over prepared trays and bake for about 40 minutes or until tender.

3.Meanwhile, place the barley in a medium saucepan with the water and salt; bring to the boil. Simmer, uncovered, for about 30 minutes or until the barley is tender. Drain. Add the barley to the trays; bake for a further 5 minutes.

4.To make a dressing, combine the extra virgin olive oil and juice in a small bowl; season to taste with salt and pepper.

5.Add the broccolini to a large saucepan of boiling salted water; return to the boil. Drain broccolini; place onto a large serving platter. Add the vegetable mixture and parsley. Drizzle with dressing.

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