Warm barley and vegetable salad

Serve this salad as an accompaniment to grilled fish or roast chicken, or with crumbled goat’s cheese as a main meal.

  • 50 mins cooking
  • Serves 4
  • Print


Warm barley and vegetable salad
  • 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


Warm barley and vegetable salad
  • 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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