Roasted tomato and capsicum salad with pearl barley

Delicious Roasted tomato and capsicum salad with pearl barley Recipe

Sweet pomegranates are the base of this dressing of our healthy pearl barley salad.
Roasted tomato and capsicum salad with pearl barley
Prep Time : 0:05 | Cook Time : 0:40 | Total Time : 0:45 | Serving : 10 person.


  • 3 red capsicum, seeded, cut into 1cm strips

  • 1 tablespoon olive oil

  • 750g truss cherry tomatoes

  • 500g white pearl barley*

  • 1/4 cup coriander leaves


  • 1/4 cup (60ml) extra virgin olive oil

  • 1 tablespoon pomegranate molasses (see note)

  • 2 tablespoons lemon juice

  • 1 teaspoon ground cumin

  • 1/2 cup muscatels or sultanas


  • Step 1

    For dressing, whisk all ingredients, except muscatels, together in a small bowl then season to taste with salt and pepper. Add muscatels. Set aside to allow flavours to develop.

  • Step 2

    Preheat oven to 200°C. Combine capsicum and oil in a large, ceramic ovenproof dish. Season to taste and toss to combine. Roast for 25 minutes. Place tomatoes over capsicum and roast for a further 15 minutes or until tomato skins are just starting to split.

  • Step 3

    Meanwhile, cook barley in a large saucepan of boiling salted water for 25 minutes, or until tender but still firm to the bite. Drain well. Spoon barley on to a platter. Top with roasted capsicum and tomatoes. When ready to serve, spoon over dressing and scatter with coriander.

User Review
0 (0 votes)