Pearl Barley & Roasted Vegetables Salad with Coriander Dressing

Pear Barley Salad

For those days when you want a quick and healthy meal. This Pearl Barley salad is packed with flavours and the dressing the goes with it, makes gives it a fresh taste to it.

Prep Time | 5 minutes
Cooking Time | 25 minutes
Difficulty | Easy
Serves 4

½ cup pearl barley
1 ½ cup water
1 aubergine
1 green pepper
1 red onion
½ can red kidney beans
Olive oil
Salt and pepper to taste

½ bunch coriander
Juice of one lime
2 roasted garlic cloves
2 tbsp olive oil
1 tbsp red wine vinegar


  1. Mix the barley with the water in a saucepan and bring it to boil on a high heat. Once it starts boiling, bring the heat down and simmer for at least 25 minutes or until the barley becomes chewy.
  2. Preheat the oven to 220°C.
  3. Cut all the vegetables into chunks of roughly the same size.
  4. In a baking tray pour 2 tbsp of oil, spread all the vegetables evenly and season with salt and pepper.
  5. Bake for 35 – 40 minutes or until fully cooked.
  6. Once the vegetables and barley are fully cooked, mix them in a large bowl with the red kidney beans.

Blend all the dressing ingredients together until you get a smooth consistency. Season with salt and pepper to taste.

Serving suggestion
Dress your salad and enjoy.

Recipe Name
Pearl Barley & Roasted Vegetable Salad with Coriander Dressing
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