Pearl barley salad with roasted vegetables

Total time: 50m
Preparation Time: 30m

For 2 people

Nutritional Information

Contains 506 Kcal, 10g Protein, 50g Carbohydrates, 28g Fat


  • Pearl barley
  • 1 litre salted water, boiling
  • 100 g hulled pearl barley
  • Roasted vegetables
  • 1 courgettes (approx. 200 g), diced
  • 1 aubergines (approx. 230 g), diced
  • 1 bell pepper (approx. 220 g), diced
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • Salad
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • a little pepper
  • 0.5 tsp salt

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  • Pearl barley

    Add the barley to simmering water, reduce the heat, simmer for approx. 25 mins until just soft, drain.
  • Roasted vegetables

    Mix the vegetables, oil and salt, spread onto a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove and allow to cool a little.
  • Salad

    Mix the vinegar, oil, salt and pepper in a large bowl. Add the barley and roasted vegetables, mix.
  • Tip:

    Sprinkle with roughly chopped basil.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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