Barley and Nutty Roast Vegetable Salad Recipe

Name: Barley and Nutty Roast Vegetable Salad Recipe
Ingredients: 500g butternut pumpkin, cut into 2cm chunks; 250g baby beets, trimmed and cut into 2cm chunks; 2 medium carrots, halved lengthwise then cut diagonally into long chunks; Olive oil spray; 1 cup of pearl barley, rinsed; 2 medium zucchini, cut into 2cm cubes; 1 small (250g) eggplant, cut into 2cm cubes; 1/3 cup dukkah for sprinkling; 1/3 cup light olive oil; 1/4 cup The Good Nut Natural Peanut Butter Smooth; Juice of 1 orange; 1 tablespoon honey; 1/4 cup parsley leaves

myfoodbook.com.au

A filling and healthy vegetarian dinner idea, this barley and butty roast vegetable salad is a great warming winter dish. With pumpkin, beetroot, zucchini and eggplant there is no lack in wholesome...

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