Barley & Roasted Vegetable Skillet Salad- Mediterranean Style

Give this Barley & Roasted Vegetable Skillet Salad prepared Mediterranean-style a try and serve as part of any continental meal. It is packed full of flavour and texture and is super healthy and delicious.

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Archana Doshi
Barley & Roasted Vegetable Skillet Salad- Mediterranean Style
188 ratings.

Barley & Roasted Vegetable Skillet Salad is a wholesome salad that is made from barley and flavored with olives and basil. The addition of the roasted vegetables to the barley salad makes it palatable and packed with nutrition. Serve the Barley & Roasted Vegetable Skillet Salad for a wholesome lunch box or even a weeknight dinner along with a cold soup.

Did you know: Barley has a nutty flavor and is a great substitute for Rice or Pasta. Barley helps to reduce the blood sugar, blood pressure and cholesterol. Barley also helps in promoting weight loss. Barley water consumption helps in regulating digestion and stomach problems.

Serve the Barley & Roasted Vegetable Skillet Salad for a wholesome lunch along with Roasted Carrot Hummus Falafel Wrap Recipe and Cucumber Honey Limeade Recipe.

Here are more salad recipes to try

  1. Papaya Parsley Salad with Cheese
  2. Carrot Cucumber Tomato Salad with Lemon and Coriander
  3. Moong Sprouts Salad with Grated Carrots and Coriander
  4. Crunchy Corn and Raisin Yogurt Salad

Cuisine: Mediterranean
Course: Appetizer
Diet: Diabetic Friendly
Prep in

15 M

Cooks in

40 M

Total in

55 M

Makes:

3-4 Servings

Ingredients

  • 1/2 cup Barley (seeds)
  • 2 cloves Garlic , finely chopped
  • 2 Red Bell pepper (Capsicum) , thinly sliced
  • 2 Carrots (Gajjar) , julienned
  • 1/4 cup Sweet corn , steamed
  • 10 Black olives , halved
  • 1/2 teaspoon Cinnamon Powder (Dalchini)
  • Salt , to taste
  • Whole Black Peppercorns , coarsely ground, to taste
  • 1 tablespoon Olive Oil
  • 1 Lemon , juiced
  • 1 sprig Basil leaves , roughly torn

How to make Barley & Roasted Vegetable Skillet Salad- Mediterranean Style

  1. To begin making the Barley & Roasted Vegetable Skillet Salad, soak the barley for a couple of hours in 2 cups of water.

  2. Place the barley along with the soaked water in the pressure cooker. Pressure cook for two to three whistles until  done.

  3. If 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.

  4. Heat 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.

  5. Add the roasted vegetables, olives, corn, cinnamon, salt and pepper to the barley. Give it a good stir.

  6. Check the salt and spices and adjust to suit your taste and serve warm.

  7. Serve the Barley & Roasted Vegetable Skillet Salad for a wholesome lunch along with Roasted Carrot Hummus Falafel Wrap Recipe and Cucumber Honey Limeade Recipe.

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Last Modified On Tuesday, 23 July 2019 20:23
     
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