Autumn Glow Grains & Root Veggie Salad
Grains and root vegetables with a tahini lemon dressing
Ingredients
Salad
- 100 g Pearl Barley
- 1 litre Veggie Stock or chicken stick
- 2 Carrots
- 2 Parnsips
- 4-6 Spears Purple Sprouting Broccoli
- 1 Red Onion
- 1 tbsp Olive Oil
- Handful Fresh Rosemary
- 1 tbsp Dried Cranberries
- 1 tbsp Pumpkin Seeds
- 1 tsp Garlic Powder
- Salt & Pepper
Tahini Sauce
- 3 tbsp Tahini
- 1 tbsp Maple Syrup
- Juice half Lemon
- Salt
- Water
Instructions
Make the salad
- Pre-heat oven to 180C
- Peel and chop your veggies (carrots, parsnips, onion)
- Layer root veggies into a roasting dish
- Add olive oil, rosemary, garlic powder & salt/pepper to root veggie mix
- Stir veggie mix to coat with oil/garlic mix
- Place veggies in pre-heated oven for about 40 minutes
- Meanwhile, rinse pearl barley well
- Add pearl barley to a pot, adding in your stock
- Bring pearl barley to a boil - cook at boil for 10 minutes
- After 10 minutes, turn pearl barley down to a simmer for 20-30 minutes
- When there's 10 minutes left on the pearl barley, add your broccoli into the veggie mix in the oven (it's been in for 30 minutes)
- Let the veggie mix & pearl barley cook for a final 10 minutes
- The pearl barley is done when it's soft but still a little bit chewy
Make the sauce
- Add tahini, maple, lemon juice and salt to a bowl and stir vigorously to combine
- Add tbsp at a time of water, stirring, until the sauce reaches the consistency that you like.
Serve
- Serve with the grains on the bottom, adding your root veg & broccoli on top
- Sprinkle with cranberries & pumpkin seeds
- Finish with a drizzle of your tahini sauce
Notes
Add chicken on the side for a great protein source
Switch out veggie stock for chicken stock if you like
Use any veggie's you've got to hand!
All calorie information provided is an estimation