ROAST VEGETABLE & PEARL BARLEY SALAD

WHAT YOU NEED
 

• 1 cup of uncooked pearl barley
• 1 TBS chicken stock powder
• 1 medium sweet potato
• 1 zucchini
• 1 red capsicum
• 1 onion
• Handful of mushrooms
• 2 carrots
• 2 garlic cloves, skin removed and crushed with the side of your knife
• Extra virgin olive oil
• Salt

 
WHAT YOU DO
 

1. Heat the oven to 180C and line a tray with baking paper.
2. Roughly chop the vegetables and evenly spread on the baking tray.  Sprinkle over a little salt and drizzle with the olive oil. Cook for 30-40 minutes or until the vegetables are cooked.
3. While the vegetables are cooking bring around 3 cups of water to the boil in a medium sized pot. Sprinkle in the chicken stock powder and add the barley.  Cook for around 30-40 minutes or until the grains become soft and tender.  Drain any excess liquid.
4. Once the vegetables and barley have cooked, toss them into a large mixing bowl to combine.  This salad is equally delicious whether its served warm or cold. 

​Jenelle Croatto APD