Warm Pearl Barley Salad With Oven-Grilled Vegetables
Author April 23, 2024
Tender pearls of barley, kissed by spring, entwined with charred veggies, all draped in a luxuriously creamy tahini dressing. Introducing my Warm Pearl Barley Salad With Oven-Grilled Vegetables.
Isn’t this season just pure magic? It’s as if the world itself is shaking off its winter coat, revealing vibrant hues and a palpable sense of vitality. With each blooming flower and cheerful bird song, there’s an undeniable feeling of renewal in the air.
So, what better way to embrace this spirited time of year than with a dish that encapsulates the essence of spring? Allow me to introduce you to my latest springtime salad: Vibrant Barley Salad With Oven Grilled Vegetables.
As a dietitian and lover of all things wholesome and delicious, I’m constantly seeking out recipes that nourish both body and soul. One recipe that still dances in my mind is my Carrot Raisin Salad with Chickpeas doused in this Honey Mustard Dressing. Its TV debut with the fabulous Miss Jully Black was a flavour explosion that left us all craving more!
And let me tell you, this vegan barley salad is just as stellar. Packed with nutrient-rich ingredients and bursting with flavour, it’s the perfect way to celebrate the abundance of the season while supporting your health goals.
Nutrition perks you simply can’t ignore
This nutritious spring salad boasts an ingredient line-up that’ll have you feeling fantastic. Enjoy:
Fibre-packed pearl barley offers a whopping 67% more fibre than brown rice. You might be wondering why you haven’t used this before!
Zinc-rich tahini, thanks to the sesame seeds!
Antioxidant-loaded peppers and asparagus. These vibrant veggies do more than just add colour!
Let’s cook up some spring magic
Step 1: Boil the Pearl Barley:
In a saucepan, add washed barley and bring to a lively boil. Cover and let it simmer gently for 25-30 minutes or until the grains are tender and have soaked up most of the water.
After cooking, drain any excess water from the barley and rinse under cold water to remove any starch. This step ensures fluffy grains that won’t stick together
Step 2: Prep the Oven-Grilled Veggies:
Ensure the veggies are evenly coated with olive oil and salt. Arrange them in a single layer on one or two baking trays.
For an extra flavour boost, scatter garlic slices over the top. Slide them onto the top shelf of the oven and broil for 6 minutes, then flip and broil for an additional 3-4 minutes.
Step 3: Make the Tahini Dressing:
While the veggies are grilling to perfection, whip up the creamy tahini dressing.
Simply combine dressing ingredients, and ice-cold water in a small bowl.
Whisk until smooth and velvety.
Step 4: Boil the Eggs
In a small saucepan, bring the water to a full boil. Carefully place the eggs into the water, ensuring they are fully submerged. Boil for precisely 8.5 minutes.
Once done, drain the eggs and immediately rinse them under cold water. For easy peeling and to prevent overcooking, keep them submerged in very cold water while peeling.
Step 5: Toss & Savour—Like Nobody’s Business!
I love the excitement that builds at this stage!
In a large salad bowl, combine grilled veggies with the cooked barley. Then, pour the tahini dressing over the top and gently toss everything together until it’s coated in that luscious dressing.
Food safe storage
I’ll be honest, in our home, there are no leftovers when I make this!
But here’s the thing: when it comes to storing this delightful salad, transfer it to an airtight container to keep it fresh and fabulous. Pop it in the fridge, and remember to keep the tahini dressing on the side until you’re ready to serve. This way, everything maintains its textural integrity! And remember, fresher is always tastier, so aim to enjoy it within 2-3 days for peak deliciousness!
If you’re in the mood for a standout dinner salad, why not give this one a try? Your feedback is always appreciated and helps me fine-tune the recipes. So, don’t forget to rate and comment below! And hey, if you’re sharing your culinary adventures on Instagram, tag me (@desiliciosRD). I’d love to admire your creations!
Desi~liciously Yours, Shahzadi
Print
Warm Pearl Barley Salad With Oven-Grilled Vegetables
Tender pearls of barley, kissed by spring, entwined with charred veggies, all draped in a luxuriously creamy tahini dressing. Introducing my Warm Pearl Barley Salad With Oven-Grilled Vegetables.
500gasparagusends removed, washed and cut into medium pieces
1onionwhite, peeled, medium rings
2tbspolive oilextra virgin
½tspsaltsea salt
5clovesgarlicmedium, very thin slices
Soft Boiled Eggs
6eggsboiled, peeled, sliced into halves
Lemon Tahini Salad Dressing
¼cuptahinismooth and creamy
1lemonsmall, juice
½tspgarlic powder
¼tspsaltsea salt
½tspchili flakes
3tbspwaterice cold
Instructions
Pearl Barley
In a saucepan, add washed barley and bring to a lively boil. Cover and let it simmer gently for 25-30 minutes or until the grains are tender and have soaked up most of the water.
After cooking, drain any excess water from the barley and rinse under cold water to remove any starch. This step ensures fluffy grains that won’t stick together.
Grilling Vegetables
Coat veggies evenly with olive oil and salt. Add the garlic and toss to coat the veggies.
Arrange the veggies in a single layer on one or two baking trays. Broil on the top oven shelf for 8 minutes, flip, and broil for 3-4 minutes. Keep a close eye to prevent burning.
Soft Boiled Eggs
In a small saucepan, bring water to a rolling boil. Gently add the eggs, ensuring they’re fully submerged. Boil for precisely 8.5 minutes. Once cooked, drain immediately and rinse them under cold water. To avoid overcooking, keep them submerged in cold water until peeling.
Lemon Tahini Salad Dressing
Prepare the tahini dressing by combining the dressing ingredients in a small bowl. Whisk until smooth and creamy. Transfer to a mason jar and store in the fridge until it’s time to assemble and serve the salad.
In a spacious salad bowl, combine the oven-grilled veggies with the cooked barley. Drizzle the lemon tahini dressing over the top and gently toss until everything is coated. Add eggs, serve and enjoy.
Notes
Food safe storage
When it comes to storing this delightful salad, transfer it to an airtight container to keep it fresh and fabulous. Pop it in the fridge, and remember to keep the tahini dressing on the side until you’re ready to serve. This way, everything maintains its textural integrity! And remember, fresher is always tastier, so aim to enjoy it within 2-3 days for peak deliciousness!
Nutrition highlights
Fibre-packed pearl barley offers a whopping 67% more fibre than brown rice. You might be wondering why you haven’t used this before!
Zinc-rich tahini, thanks to the sesame seeds!
Antioxidant-loaded peppers and asparagus. These vibrant veggies do more than just add colour!
