Warm miso barley, chickpea and roast vegetable salad (GFO)

Barley is an underestimated grain that is actually an excellent source of complex carbohydrates, fibre, protein as well as potassium and magnesium. I had a jar sitting in the pantry and thought I would utilise it in this warm, grounding salad with roast organic broccoli, heirloom squash and parsnips. Topped off with crunchy, roasted sunflower seeds, chickpeas and a lemon tahini salad, it was a delicious and satisfying meal for dinner with plenty of leftovers for the following days’ lunches.

I found this humble yet quirky trombocino- a heirloom squash variety at a farmer’s market a few weeks ago and it had casually been sitting in the pantry since then while I wondered what to do with it. When roasted, it is rather similar to a butternut squash/pumpkin (depending on the part of the world you’re at). The texture of the roasted sweet garlic amongst the salad is delicious, yet brings a hit of antioxidants and anti-inflammatory nutrients.

RECIPE:

Serves 4-6

1.5 cups organic barley, soaked overnight

4 cups filtered water

1 TBSP organic miso paste

1 trombocino squash- see notes

2 parsnips

Handful of cherry tomatoes

1 medium head of broccoli, cut into florets

1 brown onion

1 bulb of garlic

1 TBSP olive oil/ coconut oil

Salt and pepper to season

1 cup chickpeas, cooked

Fresh parsley to serve

1/3 cup organic sunflower seeds

Dressing:

1/2 cup organic hulled tahini

Juice and zest of one organic lemon

Pinch of salt

1/4 cup filtered water

1. Cut the trombino, parsnips and onion into chunks. Place onto a large baking tray with the chickpeas, garlic cloves and tomatoes. Season salt and pepper and drizzle with olive oil. Bake at 190C for 20 minutes before adding the broccoli florets and baking for a further 20 minutes depending on your oven settings.

2. Add the barley and water to a medium saucepan and bring the boil before covering with a lid and simmering until the liquid is absorbed. Stir through the miso and place the lid back on for 10 minutes after cooking.

3. In another baking tray, add the sunflower seeds and roast for 5-8 minutes. Make sure they do not burn!

4. In a jar- add the tahini, salt, lemon juice and zest and mix until a thick paste has formed. Add the water until the dressing is a runny consistency.

4. Assemble the salad by mixing the barley, roast vegetables and chickpeas together lightly. Drizzle with the tahini dressing and top with the toasted sunflower seeds and fresh parsley. Enjoy!

NOTES:

-Substitute the trombocino squash with organic pumpkin, sweet potatoes or potatoes.

-The barley could be substituted with brown rice, wild rice or quinoa for a gluten free option.

-Leftovers can be eaten cold or warmed up for up to four days.

-I recommend making a larger batch of the tahini dressing as it can keep for up to a week and is delicious drizzled on everything!

I hope you enjoy this humble recipe!

Much love,

Di

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