Pearl Barley Salad with Roast Cauliflower & Eggplant
with homemade tahini-yogurt dressing & fresh herbs- Gerst
- Gluten
- Sesamzaad
- Melk (inclusief lactose)
- Gluten
- Rogge
- Tarwe
- May contain traces of allergens
- Selderij
This recipe provides 293 grams of vegetables per portion.
Ingredients
75 g
Pearl barley
(Contains: Gerst, Gluten May be present: Gluten, Rogge, Tarwe)
125 g
Cauliflower
½ piece
Eggplant
½ piece
Red onion
½ sachet(s)
Middle Eastern spice mix
½ sachet(s)
Peruvian-style spice mix
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ pack
Lentils
(May be present: Gluten)
½ piece
Garlic
15 g
Tahini
(Contains: Sesamzaad)
75 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
1 teaspoon
White balsamic vinegar
1 teaspoon
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Boil plenty of water in a lidded pot or saucepan and crumble in the stock cube (see Tip).
- Boil the pearl barley with the lid on for 20 minutes. Pearl barley is harder than other grains, so it will still have a bit of bite after cooking.
- Drain the pearl barley in a strainer when finished and rinse it under cold water.
Tip: if you're keeping an eye on your salt intake, leave the stock cube out.
- Cut the head of the cauliflower into florets and dice the stem.
- Cut the eggplant into 1cm thick rounds.
- Cut the onion into wedges.
- Spread the cauliflower, eggplant and onion over a parchment-lined baking sheet.
- Drizzle with olive oil, then scatter over the Middle Eastern-style spices and half of the Peruvian spice mix and toss well to coat.
- Season with salt and pepper, then roast the vegetables for 15 - 20 minutes.
- Finely chop the parsley.
- Rinse the lentils in a sieve and let the excess water drain off.
Did you know... lentils are not just a good source of fibre, but they also contain protein, iron and vitamin B1, which makes them an excellent alternative to meat!
- Grate the garlic.
- In a small bowl, mix the tahini, yogurt and garlic with the white balsamic vinegar and sambal. Mix well and season with salt and pepper to taste.
- In a salad bowl, mix the pearl barley with the lentils, cauliflower, eggplant, onion and the rest of the Peruvian spice mix.
- Serve the pearly barley salad on plates.
- Drizzle over the tahini-yogurt dressing and scatter over the finely chopped parsley.
