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Barley Lentil Salad combined with roasted vegetables.

BARLEY LENTIL SALAD

Delicious salad made with barley and lentil for a change. Accompany them with roasted, radishes, beetroot and carrots.
Category Main Dish, Side Dish
Keyword Plant-based, Vegan
Prep time 45 minutes
Cook time 25 minutes
Total time 1 hour 30 minutes
Servings 2 portions

INGREDIENTS

SALAD

  • 1 cup barley grains
  • 1 cup green lentils
  • 2 beetroots
  • 2-3 carrots
  • 4-5 radishes cut in half
  • 1 cup chopped flat leaf parsley
  • 1 cup arugula salad
  • 2 tbsp fresh pomegranate seeds
  • 1 tbsp olive oil
  • 1 pinch of pepper and Himalayan salt

DRESSING

  • 1 tbsp native olive oil
  • 1 tsp date syrup + maple syrup
  • 1 tsp Ras el Hanout - (or 1/3 tsp cumin powder)
  • 1 pinch each black pepper & Himalyan salt
  • 1/2 freshly squeezed lemon

INSTRUCTIONS

  • Wash barley grains under water. Place them in a pot with water and let them cook for 5 minutes. Simmer for another 25 minutes until soft.
  • Wash lentils and cook them with water for about 20-25 minutes until al dente.
  • Preheat the oven 175C.
  • Peel the beetroots (take some gloves as the beetroot can make stains) and cut into squares.
  • Peel the carrot and slice into sticks.
  • Wash and cut the radishes into halves.
  • Prepare a baking tray with parchment paper and disperse the vegetables on it.
  • Drizzle the oil over the vegetables (or use a brush), season it with some salt and pepper. Place it in the oven for about 20 minutes.
  • Meanwhile, prepare the dressing. Mix all the ingredients together in a bowl. Set aside.
  • Wash the salad.
  • Rinse the barley when ready and do the same with the lentils. Mix them altogether in a bowl and add the salad leaves and pomegranate seeds.
  • Drizzle the dressing over the salad and toss your salad.
  • Take the vegetables out of the oven and place them on top of the salad or on the side.