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Pearl barley salad with roasted vegetables
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 506
  • Fat about 28g
  • Carbohydrates about 50g
  • Protein about 10g
This is needed
This is needed for 2 people
Pearl barley
  • 1 litre salted water, boiling
  • 100 g hulled pearl barley
Roasted vegetables
  • 1 courgettes (approx. 200 g), diced
  • 1 aubergine (approx. 230 g), diced
  • 1 bell pepper (approx. 220 g), diced
  • 2 tbsp olive oil
  • 0.5 tsp salt
Salad
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • a little pepper
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
Pearl barley
Add the barley to simmering water, reduce the heat, simmer for approx. 25 mins until just soft, drain.
Roasted vegetables
Mix the vegetables, oil and salt, spread onto a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove and allow to cool a little.
Salad
Mix the vinegar, oil, salt and pepper in a large bowl. Add the barley and roasted vegetables, mix.