Pearl Barley, Roasted Aubergine & Sweet Potato Salad

INGREDIENTS

• 1 large sweet potato, cut into bite-sized pieces
• 1 aubergine, cut into bite-sized pieces
• 200g of pearl barley
• 100g of roasted almonds (or walnuts, roughly chopped)
• 100g of sun-dried tomatoes, roughly chopped
• Juice of 1 lemon
• Squeeze of runny honey (or maple syrup)
• 25g of coriander, roughly chopped
• Olive oil
• Salt & pepper

METHOD 

Step 1
Preheat oven to 190°C Fan.

Step 2
Place the aubergine and sweet potato chunks onto a large baking tray. Drizzle with olive oil, a pinch of salt and mix well, ensuring all of the vegetables get coated in the oil — if not, add a dash more. Cook for 30 minutes, or until the sweet potatoes and aubergines feel soft. Once soft, remove from the oven and leave to one side until needed.

Step 3
While the vegetables roast, cook the pearl barley according to the instructions on the packet. Once cooked, rinse well and spoon into a large mixing bowl.

Step 4
To the mixing bowl, add the chopped almonds, sun-dried tomatoes — plus 2 tablespoons of oil from a jar (or olive oil), the juice of 1 lemon, a squeeze of honey (or maple syrup), the chopped coriander and another pinch of salt. Mix well until everything comes together.

Step 5
Once the roasted vegetables are cooked, mix them through the salad and spoon into a large serving bowl.

Recipe source