Veg & Barley Salad w/ Orange, Honey & Thyme Dressing

by Trudy ~ Veggie num num on April 4, 2012

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Warm Veggie & Barley Salad w/ Orange, Honey & Thyme Dressing

Well, blogging with baby in tow really is a tricky affair but I honestly wouldn’t have it any other way. Life can be chaotic with a little one but so full of love, laughter and pure joy each day is a new discovery!!

I have so many recipes inside my head at the moment and so little time to experiment and cook that it seems I’ll never have a chance to share them. Luckily I squeezed in a little time over the last two days to prepare this lovely simple meal and post it here for you all to hopefully enjoy!!

We have been eating a lot of quick and simple food lately but that doesn’t mean it’s been boring. Lots of easy noodle dishes and yummy roast vegetable dinners like this one have been filling our bellies. It means we are still getting plenty of different vegetables, grains and protein plus they are things I can quickly throw together. A real lifesaver when you have a small child :)

The preparation for this dish is super quick; all it takes is time for the vegetables to bake and barley to cook. Loads of tasty and healthy ingredients here add up to one super satisfying and tasty vegetarian meal! You can serve the dish with fried halloumi for something a little special or for a vegan version omit the cheese and try agave nectar or maple syrup instead of the honey.

Warm Veggie & Barley Salad w/ Orange, Honey & Thyme Dressing

Preparation time: 45mins
Serves 4-6

  • ¾ cup pearl barley
  • 400g piece of organic pumpkin, chopped into smallish chunks
  • 400g piece of organic sweet potato, scrubbed and chopped into chunks
  • 3 tbs olive oil
  • 1 tbs raw honey (or agave nectar/maple syrup)
  • 1 tsp cumin seeds
  • 1 tsp black cumin seeds (optional)
  • 1-2 cups baby spinach
  • 1-2 cups salad rocket (arugula)
  • ¼ cup pepitas (pumpkin seeds)

Orange, Honey & Thyme Dressing

  • 1 juicy organic orange, zest and juice
  • 2 tbs olive oil
  • 1 tsp raw honey
  • 1 tbs fresh thyme, chopped

Pre heat the oven to 200°C/392°F

Rinse the barley and then boil in a pot with about 3 cups of water for approximately 35 minutes until soft, keep warm.

Place the chunks of pumpkin and sweet potato in a good sized baking try, drizzle with the olive oil and honey and scatter over the cumin. Toss to coat well and then roast in the pre-heated oven for 30-35 minutes until golden, keep warm.

Meanwhile dry roast the pepitas in a small frying pan over a medium/low heat. Watch them carefully and toss frequently. In just a minute or two they’ll start to golden and pop, remove from the heat.

Prepare the dressing by whisking all the ingredients together with salt flakes and freshly cracked pepper until combined.

To prepare the baked vegetable salad toss the cooked barley with the vegetables, spinach, rocket, pepitas and dressing.

Serve this great vegetarian dish as either a main meal or side. Try topped with fried halloumi for a little added yum!! Enjoy :)

Warm Veggie & Barley Salad w/ Orange, Honey & Thyme Dressing
Warm Veggie & Barley Salad w/ Orange, Honey & Thyme Dressing

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{ 10 comments… read them below or add one }

Dawn April 4, 2012 at 9:14 pm

Ha I know how that is! Though I can’t say it gets that much easier with a three year old. There is almost always a little hand or the back of a small head in my photos.
Barley is my fav grain so this caught my eye and I LOVE the sweet orange dressing with thyme. I can’t wait to try this!

Elisabeth Veyrunes April 5, 2012 at 5:52 am

Welcome to motherland , Trudy , and just think it will be the same when you get to grandmotherland x 3 !!! But , mind you , when they tell their parents they want to come to Grandma’s, you just ADORE that , forget about your aching back and all the rest to share all you can with them : everything else can wait !
Now tell me : what on earth is “halloumi ” and do you think we have the equivalent for it in France, fried or not :) ?
Thank you for keeping blogging and sharing your lovely recipes and ideas with us, and a big hug to your babygirl.
Elisabeth

m April 5, 2012 at 6:59 am

Hi to everyone at veggie num num….I love your blog, it is so inspirational, your food is delicious and the photos beautiful…I have nominated you for the Versatile Blogger Award! If you would like more details…all the information you need is posted on my page.
Kristin x

Cat ~ The Verdant Life April 5, 2012 at 8:43 am

This is such a beautiful, simple recipe. I love it! You inspired me to pull the pearl barley from the back of my pantry and cook some up this evening. I’m going to use some spring veggies, since pumpkin is out of season here in the US, but I’m definitely going to make some of that orange-thyme dressing. Thanks for sharing!

chow vegan April 6, 2012 at 8:30 am

So glad to see you blogging and still creating amazing looking food with a little one around! :-)

Richa@HobbyandMore April 11, 2012 at 3:57 am

That is an amazing looking salad!

Murray April 13, 2012 at 12:41 pm

We had this last night for dinner and it was delicious! Every meal this week has come from this blog – thanks for providing such beautiful recipes :)

Veggie Mama April 14, 2012 at 7:14 am

haloumi makes everything extra yum!

I’m terrified of barley though… I think this might be the gateway dish that gets me through it :)

Madison @Veggieful April 15, 2012 at 8:46 pm

Your photos are amazing. The whole site looks beautiful!

Laura Cooke April 16, 2012 at 9:14 pm

Thanks for sharing. This looks awesome. I haven’t experimented much with barley, but this looks like a simple way to start.

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