Yield: 2 portions
BARLEY LENTIL SALAD
Delicious salad made with barley and lentil for a change. Accompany them with roasted, radishes, beetroot and carrots.
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.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!