Roasted Veggies Barley Salad

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 big sweet potato (chopped)
• 1 big carrot (chopped)
• 2 celery ribs (chopped)
• 1 tablespoon olive oil
• salt, to taste
• pepper, to taste
• 2 cups uncooked pearl barley
• 4 cups water
• 2 bay leaves
• 1 tablespoon olive oil
• 1 medium onions (finely chopped) or 1 small onion (finely chopped)
• 2 garlic cloves (grated)
• 200 g snow peas (trimmed)
• 1 bunch fresh spinach (roughly chopped)
• 2/3 tablespoon dijon mustard
• 2 tablespoons extra virgin olive oil (to taste)
• 1 tablespoon vinegar
• salt, to taste
• pepper, to taste

Recipe

• 1 take the first 6 ingredients and pop them into the oven. roast them for about half an hour at 200°c.
• 2 at the same time, put the water to boil. once it is boiling, add the bay leaves and the barley and leave it to simmer until the barley is chewy – about 25 minutes.
• 3 when the barley is almost cooked and the roasted veggies almost done, add a tbsp of olive oil to a hot pan and cook the onion until translucent. add the peas and after another couple of minutes add the spinach. stir and cook with the lid on for 2-3 minutes, then add the grated garlic and toss to cover.
• 4 drain the barley and add it to the pan, together with the roasted veggies and the dressing (made with the last 5 ingredients). toss to cover.
• 5 optional: add a couple of finely sliced chilies.