Pearl Barley, Roasted Aubergine & Sweet Potato Salad

Pearl Barley, Roasted Aubergine & Sweet Potato Salad

Pearl barley is a great ingredient to use in salads as it absorbs flavour from any dressing. This is a simple salad that resembles tabbouleh, and it works well alongside harissa roasted aubergines and a side of creamy hummus.

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Total Time
40 Minutes
1 large sweet potato, cut into bite-sized pieces
1 aubergine, cut into bite-sized pieces
200g of pearl barley
100g of roasted almonds (or walnuts, roughly chopped)
100g of sun-dried tomatoes, roughly chopped
Juice of 1 lemon
Squeeze of runny honey (or maple syrup)
25g of coriander, roughly chopped
Olive oil
Salt & pepper
Step 1

Preheat oven to 190°C Fan.

Step 2

Place the aubergine and sweet potato chunks onto a large baking tray. Drizzle with olive oil, a pinch of salt and mix well, ensuring all of the vegetables get coated in the oil — if not, add a dash more. Cook for 30 minutes, or until the sweet potatoes and aubergines feel soft. Once soft, remove from the oven and leave to one side until needed.

Step 3

While the vegetables roast, cook the pearl barley according to the instructions on the packet. Once cooked, rinse well and spoon into a large mixing bowl.

Step 4

To the mixing bowl, add the chopped almonds, sun-dried tomatoes — plus 2 tablespoons of oil from a jar (or olive oil), the juice of 1 lemon, a squeeze of honey (or maple syrup), the chopped coriander and another pinch of salt. Mix well until everything comes together.

Step 5

Once the roasted vegetables are cooked, mix them through the salad and spoon into a large serving bowl.

Recipe courtesy of Bitter Lemon Food, visit & follow @BitterLemonFood

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