Roast vegetable and barley salad

Name: Roast vegetable and barley salad
Total time: 900 s
Yield: 4-6 servings
Cuisine: South African
Ingredients: 300 g mixed vegetables chopped roughly; 2 tablespoons extra virgin olive oil; 1 teaspoon cumin; 1 teaspoon smoked paprika; 150 g cooked barley; Coriander to garnish; 2 slices Camembert cheese broken into pieces; 1/2 teaspoon chili flakes; Extra virgin olive oil to drizzle

Dominique Solomon @cook_7578122

Cape Town, South Africa

I always struggle to eat healthy in winter, but this lovely warming salad makes it so easy to do so. It's warm, filling and best of all tasty! This recipe is inspired by one from Maryke Josling.

Dominique Solomon @cook_7578122

Cape Town, South Africa

I always struggle to eat healthy in winter, but this lovely warming salad makes it so easy to do so. It's warm, filling and best of all tasty! This recipe is inspired by one from Maryke Josling.

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Ingredients

10-15 minutes

4-6 servings

300 gmixed vegetables chopped roughly
2 tablespoonsextra virgin olive oil
1 teaspooncumin
1 teaspoonsmoked paprika
150 gcooked barley
Coriander to garnish
2 slicesCamembert cheese broken into pieces
1/2 teaspoonchili flakes
Extra virgin olive oil to drizzle

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Steps

10-15 minutes

1

On a roasting tray, place the vegetables and spices on the tray and drizzle with the olive oil. Mix to combine.
2

Roast for 10 minutes until there is colour on the vegetables but still crunch.
3

Serve warm with the cooked barley and cheese, drizzle extra olive oil over and garnish with the coriander.