Pearl barley and roasted vegetable salad | New World

Ingredients

• 4 cups cooked pearl barley
• 6 par cooked or tinned baby beets, quartered
• 1 red onion, diced
• 1 red capsicum, diced
• Spray oil
• ¼ red cabbage, shredded
• 1 cup mixed sprouts
• 50 g micro greens, baby kale or mesclun leaves
• 2 tablespoons fresh chopped herbs
• 2 tablespoons Olive oil
• 1 Orange juice and zest
• 1 teaspoon whole grain honey mustard
• 1 tablespoon toasted almonds