Toasted barley salad with roast beets & sticky sweet dressing

This wholesome vegetarian salad gets its bulk from pearl barley which is rich in protein, nutrients and fibre.

Recipe «Toasted barley salad with roast beets & sticky sweet dressing» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 160g pearl barley, washed, dried, 1L water, 2 bunches baby beetroot, trimmed, scrubbed, 1 1/2 tbsp extra virgin olive oil, 1 1/2 tbsp red wine vinegar , 3 tsp honey, 3/4 tsp wholegrain mustard, 2 bunches asparagus , 1 green apple, quartered, sliced, 80g goat's cheese, crumbled, 2 tbsp pepitas, toasted, Micro herbs, to serve.

Ingredients:

• 160g pearl barley, washed, dried 
• 1L water 
• 2 bunches baby beetroot, trimmed, scrubbed 
• 1 1/2 tbsp extra virgin olive oil 
• 1 1/2 tbsp red wine vinegar 
• 3 tsp honey 
• 3/4 tsp wholegrain mustard 
• 2 bunches asparagus 
• 1 green apple, quartered, sliced 
• 80g goat's cheese, crumbled 
• 2 tbsp pepitas, toasted 
• Micro herbs, to serve 

Instructions

1. Preheat oven to 190°C/170°C fan forced. Heat a small saucepan over medium heat. Toast barley, stirring constantly, for 4 minutes or until golden. Add water and bring to boil. Reduce heat to low and simmer for 30 minutes or until tender. Drain and refresh under cold running water.
2. Meanwhile, wrap each beetroot in foil. Place on a baking tray and roast for 30 minutes or until tender. Discard foil.
3. Whisk the oil, vinegar, honey and mustard in a bowl. Season.
4. Place asparagus on a lined tray and spray with olive oil. Season and roast for 10 minutes or until tender.
5. Combine barley, apple, goat's cheese and half the dressing in a large bowl. Add beetroot and asparagus. Toss gently to combine. Drizzle with remaining dressing and sprinkle with pepitas and herbs.