Welcome back to our guest foodie blogger, Michelle from The Source Bulk Foods Lane Cove. This time Michelle is sharing a healthy week-night meal, that all her family enjoys.
Roast Vegetable And Pearl Barley Salad
(Serves 8 as a large side salad)
INGREDIENTS
For the dressing
150g TSBF hulled tahini
6 tbsp TSBF organic extra virgin olive oil
4 tbsp lemon juice
1 garlic clove crushed
2 tsp TSBF maple syrup
1 tsp TSBF Himalayan salt
For the salad
400g TSBF pearl barley (about 2 cups)
1 tsp TSBF Himalayan salt
1 bunch shallots, finely chopped
150g mixed leaves
4-5 sweet potatoes
1 bunch beetroot
½ tbs TSB Murray River Salt with Lemon Scented Tea Tree
Drizzle of TSBF organic extra virgin olive oil
1 bunch coriander or parsley
Method
Preheat the oven to 200 degrees.
Cut the beetroot in half or quarters if large, place on foil, drizzle with olive oil and a little of the Murray River Salt. Wrap tightly, place in a baking tray and bake for about 50min or until tender when poked with a fork. Peel the sweet potato and roughly chop into chunks. Spread out on a baking tray, drizzle with olive oil and sprinkle over the Murray River Salt. Bake for 30-40 minutes until cooked through when tested with a fork.
Combine the pearl barley and water. Bring to a boil over high heat, skim the surface then lower to a simmer until cooked (25mins). Drain and rinse under cold water.
Whisk together the dressing ingredients and set aside.
Remove vegetables from the oven, wait until the beetroot is a little cool and then peel with fingers (with gloves on to avoid staining)
Toss together all the salad ingredients with the dressing.
Source: themesseytable.com.au
Thank you, Michelle for the recipe. Michelle works full time and has two teenagers, so she is all about quick, easy and nutritious recipes. She regularly brings in some of her home cooked treats for customers to nibble on while shopping at The Source Bulk Foods Lane Cove.
Address: Shop 12 & 13 Lane Cove Market Square, 24-28 Burns Bay Road (next door to Trendsetter Travel)
Phone: (02) 9420 5055
Email: [email protected]
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