Roasted Vegetable, Chickpea and Pearl Barley Salad by @deliciouslyella

55 min

4 servings

🥕

500 g

Baby carrots

🫜

3

Beetroot

🫘

400 cans

Chickpeas

🫙

1 tsp

Coriander seeds

🫙

1 tsp

Cumin seeds

🌾

200 g

Pearl barley

🫛

200 g

Frozen peas

🥬

2 handfuls

Kale

🍋

1

Lemon

🌿

Mint

🫒

Olive oil

🧂

Flaky sea salt

⚫

Black pepper

🥥

4 tbsp

Coconut yoghurt

🌱

3 tbsp

Tahini

🧄

0.5 clove

Garlic

💧

3 tbsp

Water

  1. Preheat

    Preheat the oven to 180°C fan / 390°F.

  2. Toss
    • Baby carrots
    • Beetroot
    • Chickpeas

    On a large baking tray, toss together the baby carrots, beetroot, chickpeas, coriander seeds, cumin seeds, olive oil, flaky sea salt and black pepper.

  3. Spread
    • Baby carrots
    • Beetroot
    • Chickpeas

    Spread everything out in a single layer.

  4. Roast
    • Baby carrots
    • Beetroot
    • Chickpeas

    Roast for 30–35 minutes until the vegetables are golden and the chickpeas are crisp.

  5. Cook
    • Pearl barley
    • Frozen peas
    • Kale

    Cook the pearl barley in a large saucepan of salted water according to packet instructions, adding the frozen peas and kale for the final 5 minutes.

  6. Drain
    • Pearl barley
    • Frozen peas
    • Kale

    Drain and refresh under cold water until cool to the touch.

  7. Combine
    • Coconut yoghurt
    • Olive oil
    • Tahini

    Combine the coconut yoghurt, olive oil, tahini, garlic and water in a jar or bowl, adding 3–4 tablespoons of water to loosen.

  8. Season

    Season the dressing generously.

  9. Cool
    • Baby carrots
    • Beetroot
    • Chickpeas

    Once the vegetables are cooked, set aside to cool to room temperature.

  10. Toss
    • Baby carrots
    • Beetroot
    • Chickpeas

    Toss together the roasted vegetables, pearl barley, peas, kale, about two-thirds of the dressing, lemon zest and juice, and mint leaves.

  11. Serve

    Serve immediately.

Roasted Vegetable, Chickpea and Pearl Barley Salad by @deliciouslyella

55 min

4 servings

🥕

500 g

Baby carrots

🫜

3

Beetroot

🫘

400 cans

Chickpeas

🫙

1 tsp

Coriander seeds

🫙

1 tsp

Cumin seeds

🌾

200 g

Pearl barley

🫛

200 g

Frozen peas

🥬

2 handfuls

Kale

🍋

1

Lemon

🌿

Mint

🫒

Olive oil

🧂

Flaky sea salt

⚫

Black pepper

🥥

4 tbsp

Coconut yoghurt

🌱

3 tbsp

Tahini

🧄

0.5 clove

Garlic

💧

3 tbsp

Water

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C fan / 390°F.

  2. Step 2/11

    On a large baking tray, toss together the baby carrots, beetroot, chickpeas, coriander seeds, cumin seeds, olive oil, flaky sea salt and black pepper.

    🥕Baby carrots
    🫜Beetroot
    🫘Chickpeas
    🫙Coriander seeds
    🫙Cumin seeds
    🫒Olive oil
    🧂Flaky sea salt
    ⚫Black pepper
    🍳Baking tray

  3. Step 3/11

    Spread everything out in a single layer.

    🍳Baking tray

  4. Step 4/11

    Roast for 30–35 minutes until the vegetables are golden and the chickpeas are crisp.

    🥕Baby carrots
    🫜Beetroot
    🫘Chickpeas
    🍳Baking tray

  5. Step 5/11

    Cook the pearl barley in a large saucepan of salted water according to packet instructions, adding the frozen peas and kale for the final 5 minutes.

    🌾Pearl barley
    🫛Frozen peas
    🥬Kale
    🍲Saucepan

  6. Step 6/11

    Drain and refresh under cold water until cool to the touch.

    🌾Pearl barley
    🫛Frozen peas
    🥬Kale
    🧺Colander

  7. Step 7/11

    Combine the coconut yoghurt, olive oil, tahini, garlic and water in a jar or bowl, adding 3–4 tablespoons of water to loosen.

    🥥Coconut yoghurt
    🫒Olive oil
    🌱Tahini
    🧄Garlic
    💧Water
    🥣Jar or bowl

  8. Step 8/11

    Season the dressing generously.

    🥣Jar or bowl

  9. Step 9/11

    Once the vegetables are cooked, set aside to cool to room temperature.

    🥕Baby carrots
    🫜Beetroot
    🫘Chickpeas

  10. Step 10/11

    Toss together the roasted vegetables, pearl barley, peas, kale, about two-thirds of the dressing, lemon zest and juice, and mint leaves.

    🥕Baby carrots
    🫜Beetroot
    🫘Chickpeas
    🌾Pearl barley
    🫛Frozen peas
    🥬Kale
    🍋Lemon
    🌿Mint

  11. Step 11/11

    Serve immediately.

Composition

Ingredients

Types

Vegetables, Legumes, Spices, Grains, Fruit, Herbs, Oils, Dairy Alternative, Condiments, Liquids

Ingredients

Baby carrots, Beetroot, Chickpeas, Coriander seeds, Cumin seeds, Pearl barley, Frozen peas, Kale, Lemon, Mint, Olive oil, Flaky sea salt, Black pepper, Coconut yoghurt, Tahini, Garlic, Water

Notes

Chickpeas (tinned), Lemon (zest and juice), Mint (large handful), Olive oil (a drizzle for roasting, plus 2 tablespoons for the dressing), Flaky sea salt (to season), Black pepper (to season), Coconut yoghurt (for the dressing), Tahini (for the dressing), Garlic (for the dressing), Water (3–4 tablespoons to loosen the dressing)

Allergens

Gluten, Sesame

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, soy-free, Sugar-Free

Calories

480 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 58g, Fat: 20g, Fiber: 13g, Sugars: 12g

Nutritional Information

Minerals

Iron: 4mg, Potassium: 850mg, Magnesium: 80mg, Calcium: 110mg

Vitamins

Vitamin A: 900µg, Vitamin C: 45mg, Vitamin K: 160µg, Folate: 110µg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Baking tray, Saucepan, Jar or bowl, Colander

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Meal Prep, Everyday Lunch

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British, Mediterranean

Geographic

to inform

Various

Aspect

Texture

Crispy, Tender, Crunchy, Creamy, Chewy

Flavors

Earthy, Zesty, Herby, Nutty, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

store : 3-4 days (airtight container,add dressing just before eating for best texture), freeze : up to 2 months (freeze roasted vegetables, barley, peas and kale mix without dressing,thaw in fridge overnight before serving)