Brown rice and barley salad

This low-fat rice and barley salad is full of healthy vegetables and tastes delicious too - perfect!

Recipe «Brown rice and barley salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 140g brown rice, 150g pearl barley, 1 red onion, cut into thick wedges, 3 zucchini, trimmed, thickly sliced, 1 red capsicum, deseeded, cut into 1.5cm pieces , Olive oil spray, 75g baby spinach leaves, 2 tbsp currants , 1/4 cup chopped fresh coriander, 60ml low fat natural yoghurt, 2 tbsp fresh lemon juice, 1 tbsp hot water, 2 tsp tahini, 1 tsp honey.

Ingredients:

• 140g brown rice 
• 150g pearl barley 
• 1 red onion, cut into thick wedges 
• 3 zucchini, trimmed, thickly sliced 
• 1 red capsicum, deseeded, cut into 1.5cm pieces 
• Olive oil spray 
• 75g baby spinach leaves 
• 2 tbsp currants 
• 1/4 cup chopped fresh coriander 
• 60ml low fat natural yoghurt 
• 2 tbsp fresh lemon juice 
• 1 tbsp hot water 
• 2 tsp tahini 
• 1 tsp honey 

Instructions

1. Preheat oven to 180°C. Line a large baking tray with non-stick baking paper.
2. Cook the brown rice and pearl barley in a large saucepan of boiling water for 25 minutes or until tender. Drain.
3. Meanwhile: place the onion, zucchini and capsicum in a single layer on the lined tray and lightly spray with oil spray. Bake in oven for 25-30 minutes or until vegetables are tender.
4. Place the rice, barley, onion mixture, baby spinach, currants and coriander in a large bowl and gently toss until just combined. Season with pepper.
5. To make the tahini dressing: whisk together the yoghurt, lemon juice, water, tahini and honey in a medium bowl.
6. Spoon the salad among serving plates. Drizzle with tahini dressing to serve.