Winter Vegetable Barley Salad Recipe with Crumbled Goats Cheese and Orange by The Honest Project
This Winter vegetable barley salad recipe with crumbled goats cheese and orange is quick, easy, hearty and filling, making it the perfect vegetarian starter for your Christmas dinner.
– 1 cup pearl barley
– 3 cups vegetable stock
– 4 small beetroot, quartered
– 4 carrots, cut into quarters lengthways
– 2 parsnips, cut into quarters lengthways
– 2 red onions, quartered
– 3 tbsp olive oil
– 2 tbsp honey
– Small handful parsley, finely chopped
– ½ cup crumbled goats cheese
– ½ cup walnuts, toasted
– 1 orange, peeled and cut into segments
– Sea salt and black pepper to taste
For the dressing
– 4 tbsp balsamic vinegar
– 5 tbsp extra virgin olive oil
– 1 tbsp Dijon mustard
– 1 garlic clove, minced
– 1 tsp cinnamon
1.Bring vegetable stock to a boil in a large saucepan. Add the barley and a pinch of salt. Cover, reduce heat to low and simmer for 45 minutes until the barley is soft, but not mushy. Drain any excess liquid from the barley and set to one side.
2. In a small bowl, combine the olive oil and honey and season with sea salt and black pepper. Preheat the oven to Gas 6/200C. Prepare the vegetables as per the ingredient list. Combine the carrots, parsnips and onion on one baking sheet and the beets on another. Coat the vegetables with the olive oil and honey mix. Roast the carrots, parsnips and onions for 30 minutes and the beets for 40 minutes, turning occasionally.
3. Add all the dressing ingredients to a jar and close the lid tightly. Shake vigourously to combine.
4. In a large serving bowl, combine the pearly barley, roasted vegetables and the dressing and toss lightly. Top with the crumbled goats cheese, orange segments and parsley and serve warm.
Adapt to Vegan: For a vegan version of this starter, leave out the goats cheese.Frances Walsh is the creator and writer behind healthy lifestyle blog, The Honest Project. The Honest Project focuses on plant based eating and cooking, using vegetables, fruits and wholefoods. Frances’ interest is in preparing and eating foods that are made from scratch but are practical and easy to make for even the most inexperienced cook.
For more information visit thehonestproject.com.