Warm Barley & Co Humble Salad

This humble warm barley & co salad is for you if your answer to most of the following questions is a big YES! Are you as crazy about roasted veggies? Sweet caramelized carrots with a little bite still left in them, soft and succulent red peppers and chewy barley? Do you boil chickpeas for hummus BUT end up leaning on the kitchen counter snacking at them instead? Well, then this salad is what you should make next. I do not use any fancy dressing, just a simple drizzle of olive oil, plus a pinch of salt and freshly ground black pepper.

It has taken a long time to talk myself into eating salad. You know, the cold leafy type! Argh, I cannot tell you how many times I cringed at the suggestion of salad as a main course. (Don’t get me wrong I have the occasional unexplained urge to reach for those leafy greens. However, it feels good to eat this warm-ish salad that I know will do me more good than harm without zero compromises to taste or time spent making a fancy dressing.

So this one’s for you my fellow ‘cold salad dreading’ reader! A warm-ish healthy alternative, packed with chewy barley and naturally sweet slow-roasted veg. Eat your fill and unapologetically go back for more! Better yet, share it!

And barley, oh dear barley I never knew I could like you this much. But since I met you I have decided you fit right in! I promised not to pair you with only winter stews and soups so here you are! Don’t say I didn’t stick to my word. I know I’ll be seeing you around more often, so avid reader- that’s a hint if you have a soft spot for barley as I do.

I used canned sweet corn but should you have some uncooked corn stowed away, boil it for 6-10 minutes with some salt and remove the kernels. To add even more flavor, you can lightly brush it with some unsalted butter and roast with the other vegetables (turning occasionally for even browning). But do not leave it in there too long- take it out while it still holds its shape and juiciness (if left in too long in the oven the kernels shrivel) and that is not a pretty sight. 🙂

Roasting the Vegetables for Salad

The trick to roasting the carrots and sweet potatoes that are nicely caramelized and not overly shriveled is to use a low temperature. I roast them at 180 C for about 40 minutes in total. However, I first start with the sweet potatoes which took longer. Then I move them to the side and add the carrots to the other end of the tray and the bell peppers and zucchini in the middle.

It’s crucial that you rotate the pan at least once because of oven hot spots. Also, turn the sweet potatoes and carrots for even caramelization.

Once the barley and chickpeas are cooked. I drain and pour 2 tablespoons of olive oil over them then gently rub the oil over the barley and chickpeas while still warm. Then I finish by adding about 2 tablespoons of good olive oil (you know, the one you are too smart to use for cooking 😉 ) over the mixed vegetables.

How to Save Time?

Soak the chickpeas in cold water overnight. Make sure the water is double the amount for the chickpeas and the container is high enough as they will swell up and double in size

I boil the chickpeas and barley simultaneously as the roasted vegetables. Use a pan with high depth because the barley and chickpeas will form a frothy layer as they boil. Can you use store-bought chickpeas? Yes, you can, however, I prefer to boil my own so I can control the texture as I find the store-bought versions a little too soft for my liking.

So make this deliciously humble salad and pack it for lunch. If you like it, stick around for more recipes and please give the warm barley & co humble salad recipe a thumbs up below.

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Print Recipe

Warm barley & co humble salad

(+15 rating, 3 votes)

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salad – International

By Angela – Serves: 3

Prep Time: 10 minutes – Cooking Time: 1 hour – Total Time: 1 hour 10 minutes

A simple and humble warm salad, made with boiled barley and chickpeas. Slow roasted sweet potatoes, carrots, and red bell pepper.

Ingredients

• 125g barley
• 100g chickpeas
• 260g sweet potatoes
• 200g carrots
• 140g sweet corn
• 50g zucchini (optional)
• olive oil
• salt and black pepper to taste

Instructions

1

Slice the carrots evenly to half an inch thick; dice the red pepper and sweet potatoes

2

Set the oven grill function to preheat at 180C. As the oven heats up, prepare the chickpeas and barley.

3

Pour the water used to soak the chickpeas and rinse through once and set aside. Bring water in a large pot to boil then add in the chickpeas to boil over high heat uncovered for 45 minutes - 1 hour or until cooked through but not mushy.

4

Rinse the barley over cold running water. Boil water in a large pot, then add in the barley to boil over high heat uncovered for 25-30 minutes, or until cooked through.

5

Lightly spray a large baking tray with oil. Coat the sweet potato in about 2 1/2 tbsp of oil and roast on the second oven rack from the bottom for 40 minutes or until soft and cooked through and caramelized. Add the carrots, bell peppers and zucchini (if using) 10 minutes after you add the sweet potatoes into the oven. Coat the vegetables with a little oil before you do so.

6

Drain the chickpeas and barley when ready then put them both in the same bowl. Drizzle 2 tablespoons of olive oil and with your hands try to coat the grains and chickpeas with the oil as best you can

7

Toss in the sweet corn, carrots, sweet potato, and bell peppers. Sprinkle in 2 tablespoons of olive oil, some salt, and pepper. Stir to combine

8

Serve

Notes

If boiling the chickpeas at home, let them soak overnight to reduce the cooking time.