Roasted vegetable, blue cheese, pearl barley salad
Recipe courtesy of Campbell's Kitchen
1 cup pearl barley
4 ½ cups Campbell’s Real Stock – Salt-Reduced Beef
1 bay leaf
6 fresh, baby beetroot, peeled, quartered
2 cups kipfler potatoes, peeled, halved or quartered
4 carrots, peeled, halved & halved again
2 large fennel bulbs, quartered
½ cup olive oil
2 tsp balsamic vinegar
1 shallot, finely sliced
1 cup flat-leaf parsley, chopped
½ cup crumbled blue cheese
Freshly cracked black pepper
Nutrition Information (per serve)
|Energy||1376 kJ (329 calories)|
Bring 4 ½ cups of Campbell’s Real Stock to boil in a saucepan. Add pearl barley and bay leaf. Cover, reduce heat to low, and simmer for 40-50 minutes until soft, but not mushy. Drain excess liquid, remove bay leaf and set aside.
Preheat the oven to 180oC. Combine prepared baby beetroot and potatoes on a baking tray, coat with 2 tbsp olive oil and the balsamic vinegar. Roast for 40 minutes or until golden and cooked through. On a second baking tray combine prepared carrots and fennel. Coat with 2 tbsp olive oil and roast for 20 minutes until golden and cooked through.
In a large serving bowl, combine cooked pearl barley, shallots, remaining olive oil and freshly cracked black pepper. Add roasted vegetables and lightly toss. Sprinkle with parsley and blue cheese and lightly toss again. Serve warm.
TIPS: Several root vegetables work well in this recipe. Try roasted Brussel sprouts as an addition as Summer turns to Autumn.
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