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🍽️ Pearl Barley Salad with Roasted Vegetables

392 kcal · 30 min · 4 servings

Ingredients

• 2 beetroot bulbs (100 g each)
• 4 tbsp olive oil
• 1 sprig rosemary
• 600 g Brussels sprouts
• 1 small Hokkaido pumpkin (600 g)
• 0.5 tsp caraway seeds
• pepper
• 150 g pearl barley

Instructions

1. 1. Wash the beets thoroughly.
2. 2. Peel the beets.
3. 3. Cut the beets into bite-sized pieces.
4. 4. Toss the beet pieces with two tablespoons of olive oil.
5. 5. Line a baking tray with baking paper.
6. 6. Spread the beets evenly on the tray.
7. 7. Preheat the oven to 180 degrees Celsius conventional heat (160 degrees Celsius fan-forced or gas mark 2-3).
8. 8. Roast the beets in the oven for 15 minutes.
9. 9. Wash the rosemary under running water.
10. 10. Shake the rosemary dry.
11. 11. Strip the needles from the rosemary stems.
12. 12. Clean the Brussels sprouts and wash them.
13. 13. Clean the pumpkin and wash it.
14. 14. Halve the pumpkin.
15. 15. Remove the pumpkin seeds.
16. 16. Dice the pumpkin roughly.
17. 17. Halve the Brussels sprouts.
18. 18. Toss the vegetables with the remaining olive oil.
19. 19. Take the baking tray out of the oven.
20. 20. Add the vegetables to the tray with the beets.
21. 21. Sprinkle cumin over the vegetables.
22. 22. Sprinkle the rosemary needles over the vegetables.
23. 23. Season with salt and pepper.
24. 24. Roast the vegetables for another 20 minutes in the oven.
25. 25. Bring water to a boil and add salt.
26. 26. Cook the pearl barley for about 20 minutes.
27. 27. Drain the barley.
28. 28. Let the barley drip dry.
29. 29. Take the roasted vegetables out of the oven.
30. 30. Mix the drained barley with the warm roasted vegetables.
31. 31. Plate the salad.
32. 32. Serve the salad immediately while warm.

Nutrition per serving

• kcal: 392
• Protein: 14 g · Fett/Fat: 16 g · Carbs: 47 g