Barley with roasted vegetable salad
I cup barley
2 tablespoons olive oil
I zucchini, sliced
1 big carrot, sliced
1 yam, cubed
1 corn, kernels cut of
1 red onion, chopped
4-6 garlic clove, chopped
1 cup peas
1 cup chopped fresh or frozen spinach
2 or more tablespoon chopped fresh basil
2 tablespoon red vine vinegar
2-3 tablespoon olive oil
1teaspoon pomegranate paste or lemon juice instead
salt and pepper to taste
1 Bring water to a boil, add barley and cook for 20 - 40 minutes until tender, but still has a bite to it. I use a pressure cooker which speeds up the cooking time to 10 minutes.
2 In a pan sautée the zucchini, carrot, yam, corn, red onion and garlic in olive oil for about 5 - 7 minutes, then add peas and spinach and sautée for another 5 minutes. Turn the heat off.
3 Drain barley and put into a big enough bowl, add the sautéed veggies, basil, vinegar, olive oil, pomegranate paste or lemon juice and add salt and pepper to your taste. Mix well and serve still warm or cold.
Enjoy