Roasted Vegetable & Barley Salad

Roasted Vegetable & Barley Salad

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Roasted Vegetable & Barley Salad


Serves 6-8





1 cup of  Barley

1 450gm can of Tuna in Italian olive oil  (drain oil)

300gm of pitted Kalamata olives

1 can of Canalini beans (Drain and rinse with water in colander)

¼ pumpkin

1 spanish onion

2 zucchinis

1 carrot

100gm of goats cheese

1 handful of parsley

2 cloves of garlic

¼ cup of pine nuts

juice of one lemon

Olive oil 1/4



Pre heat the oven to 200 degrees and line two baking trays with baking paper


Bring a medium pot to a rapid boil and add the barley. Stir occasionally and cook for 35-40 minutes. Drain and allow to cool.


Chop pumpkin into 3cm x 3cm cubes and place on baking tray. Drizzle with olive oil. Roast for aprox 45 minutes turning a few times.


Roast pine nuts in small non-stick fry pan and set aside


Cut Spanish onion into eight wedges. Cut carrots and zucchinis into long baton pieces toss all together and coat with olive oil. Roast for 35 minutes turning once. Remove from oven and allow to cool with pumpkin.


In a mortar and pestle grind garlic into a paste. Add parsley and a tablespoon of olive oil. Grind into a paste. Once it’s a paste add remaining olive oil and lemon juice.


In a large stainless steel mixing bowl. Add barly, tuna, olives and canallini beans.

Add half of parsley dressing and stir to combine.

Pour the barly mixture onto serving platter.

Top with roasted pumpkin, carrot, zuchinni

Crumble goats cheese over roast vegetables and top with roasted pine nuts and Spanish onion. Pour remainder of parsley dressing and freshly squeezed lemon juice. Season with salt and pepper.