Barley & Roasted Vegetable Skillet Salad- Mediterranean Style

Name: Barley & Roasted Vegetable Skillet Salad- Mediterranean Style
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: ½ cup Barley (1/2 cup Barley (seeds)); 2 cloves Garlic (2 cloves Garlic finely chopped); 2 pieces Red Bell Pepper (2 Red Bell pepper (Capsicum) thinly sliced); 2 pieces Carrot (2 Carrots (Gajjar) julienned); ¼ cup Corn (1/4 cup Sweet corn steamed); 10 pieces Black Olives (10 Black olives halved); ½ tsp Cinnamon (1/2 teaspoon Cinnamon Powder (Dalchini)); 0 pieces Table Salt (Salt to taste); 0 pieces Black Peppercorns (Whole Black Peppercorns coarsely ground, to taste); 1 tbsp Extra Virgin Olive Oil (1 tablespoon Extra Virgin Olive Oil); 1 piece Lemon (1 Lemon juiced); 1 sprig Basil (1 sprig Basil leaves roughly torn)

Barley & Roasted Vegetable Skillet Salad- Mediterranean Style - Salad Recipes (Mediterranean)

55 minMediterranean

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Steps

1To begin making the Barley & Roasted Vegetable Skillet Salad, soak the barley for a couple of hours in 2 cups of water.
2Place the barley along with the soaked water in the pressure cooker. Pressure cook for two to three whistles until done.
3If there is excess water after cooking the barley, drain it out. Allow the barley to cool. Transfer the cooled barley to a large mixing bowl.
4Heat oil in a wok, add the garlic, carrots and bell peppers. Sprinkle some salt and stir fry on medium high heat until the bell peppers and carrots have softened.
5Add the roasted vegetables, olives, corn, cinnamon, salt and pepper to the barley. Give it a good stir.
6Check the salt and spices and adjust to suit your taste and serve warm.
7Serve the Barley & Roasted Vegetable Skillet Salad for a wholesome lunch along with Roasted Carrot Hummus Falafel Wrap Recipe and Cucumber Honey Limeade Recipe.