Barley, Sundried Tomato and Broccoli Salad

Ingredients

Cooks in:45 minutes        Serves:4

For the Salad

• ½ cup pearled barley (or use quinoa, millet or any favourite grain)
• 1 large or 2 small red onions, cut into sixths
• 1/4 cup roughly chopped sundried tomatoes (reserve the oil for your dressing)
• 100g tenderstem broccoli (or asparagus, edamame beans, or raw baby spinach)
• 50g soft goats cheese
• Handful roughly chopped fresh herbs e.g. basil, mint or coriander
• Small handful toasted mixed nuts and seeds, to serve

For the Dressing

• Mix together 3 Tbsp balsamic vinegar with 1 Tbsp reserved sundried tomato oil or regular olive oil, 1 tsp honey and a pinch of salt. Adjust to taste

What to do

1. Cook the barley according to packet instructions, drain and tip into a serving bowl.

2. Meanwhile, pre-heat the oven to 180C, toss the onions with a little olive oil, sugar/honey and balsamic vinegar and roast until golden and caramelised, about 30 minutes. Add in the broccoli for the last 5 minutes.

3. Once the barley is cooked, drain any excess water, stir through the sundried tomatoes and the dressing, season to taste and transfer to a suitable serving platter. Layer over the greens, onions and goats cheese.

4. Add the fresh herbs, nuts and seeds if using and then drizzle over the honey and balsamic dressing.

Notes
Barley keeps well in the fridge, so I often make double the amount and store half of the cooked and undressed barley in an airtight container for up to 5 days. Its delicious added into soups, stews and even a simple bolognaise to add extra plant-based goodness as well.
 

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