Veg & 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 barley salad 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 barley salad 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.


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Veg & 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.

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