Home » Umngazi Recipes » Roasted carrot, beetroot, barley and feta with coriander salad

Roasted carrot, beetroot, barley and feta with coriander salad

Posted on: September 11, 2015, in Umngazi Recipes

Ingredients:
 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

Method: 

• 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

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