Pearl Barley, Beetroot & Broccoli Salad

Serves 2


  • 1 large beetroot (200g), peeled, cut into wedges
  • 1 medium brown onion, cut into wedges
  • 2 teaspoons olive oil
  • 200g broccoli florets
  • 100g pearl barley
  • 1 tablespoon tahini
  • 1 tablespoon warm water
  • 1 tablespoon lemon juice
  • 6 tablespoons fresh flat-leaf parsley leaves


  1. Preheat oven to 220°C/200°C fan-assisted.
  2. Place beetroot and onion on a large oven tray drizzle with oil. Roast about 20 minutes. Add broccoli roast a further 15 minutes or until golden and tender.
  3. Cook pearl barley in a medium saucepan of boiling water for 40 minutes or until tender drain well.
  4. Meanwhile, combine tahini, the warm water and juice in a small bowl.
  5. Toss roasted vegetables and parsley through warm pearl barley. Drizzle with tahini dressing before serving.