Roasted vegetable salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180 C. On a large baking tray, toss together the carrots, beetroot, chickpeas, coriander seeds, cumin seeds, olive oil, and salt and pepper. Roast for 30-35 minutes.

Step 2

Cook the pearl barley in a large saucepan of salted water according to packet instructions, adding peas and kale for the last five minutes. Drain and rinse under cold water until cook.

Step 3

To make the dressing, combine all ingredients in a jar of bowl, adding 3-4 tbsp water. Season generously.

Step 4

Set the vegetables aside to cool to room temperature. Then toss together with pearl barley, peas, kale, two thirds of the dressing, lemon zest and juice.

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