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Roast vegetable and barley salad
Roast vegetable and barley salad

Before you jump to Roast vegetable and barley salad recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

Many of us have been trained to believe that comfort foods are bad and are to be avoided. Sometimes, if the comfort food is a sugary food or another junk food, this holds true. Other times, however, comfort foods can be altogether healthy and it’s good for you to consume them. There are several foods that, when you consume them, can improve your mood. If you are feeling a little bit down and you need a happiness pick me up, try a few of these.

Green tea is wonderful for moods. You were just expecting to read that, weren’t you? Green tea is rich in an amino acid referred to as L-theanine. Research has proved that this amino acid induces the production of brain waves. This will better your brain’s concentration while simultaneously calming the rest of your body. You were already aware that green tea could help you be better. Now you know that green tea helps you to raise your moods as well!

See, you don’t need to stuff your face with junk food when you wish to feel better! Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to roast vegetable and barley salad recipe. You can cook roast vegetable and barley salad using 9 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Roast vegetable and barley salad:
  1. Use 300 g mixed vegetables chopped roughly
  2. Take 2 tablespoons extra virgin olive oil
  3. Use 1 teaspoon cumin
  4. You need 1 teaspoon smoked paprika
  5. Provide 150 g cooked barley
  6. Prepare Coriander to garnish
  7. Use 2 slices Camembert cheese broken into pieces
  8. Take 1/2 teaspoon chili flakes
  9. Use Extra virgin olive oil to drizzle
Instructions to make Roast vegetable and barley salad:
  1. On a roasting tray, place the vegetables and spices on the tray and drizzle with the olive oil. Mix to combine.
  2. Roast for 10 minutes until there is colour on the vegetables but still crunch.
  3. Serve warm with the cooked barley and cheese, drizzle extra olive oil over and garnish with the coriander.

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