Roasted carrot, beetroot, barley and feta with coriander salad


 A few onions peeled and quartered (red are good if you have)

  • A few carrots peeled and chopped into wedges
  • A few beetroot – peeled and quartered
  • Barley cooked in chicken stock
  • Olive oil for roasting veggies
  • Splash of balsamic vinegar
  • Cumin seeds or powder
  • Coriander powder
  • Feta cheese
  • Fresh coriander
  • Chopped spring onions
  •  Salt and pepper to taste


  • cook the barley until just soft in chicken stock – drain and let cool
  • prepare the carrots , beetroot and onion for roasting – sprinkle with olive oil, cumin , coriander and salt and pepper and roast in hot oven 190°C for about 30 min   (veggies are in quarters or similar chunky pieces)
  • veggies must be lightly charred and just tender
  • add the veggies to the barley – check seasoning and toss together
  • add feta and spring onion and fresh coriander