Barley, Pesto Kale & Zesty Veg Salad

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Super healthy, super delicious, and super colourful salad for any time of the year – packed full of nutrients, protein, and flavour. Can be served as a meal in itself warm or cold.

INGREDIENTS

¾ cup pearl barley (preboil, and set aside)

3 Tbsp flaming raisins (or other of your choice)

½ a red bell pepper, chopped into small squares (give them a fast scorch)

1 large spring onion, chopped

2 -3 cups of kale (remove the stalks) – then fry it in olive oil, and stir in the nutritional yeast (set aside)

1 medium sized aubergine/eggplant, chopped into small squares, fried till brown and set aside

2 Tbsp nutritional yeast

2-3 Tbsp pesto (use any pesto, or see my recipe here)

6 or more kalamatta olives, chopped

the juice of a lemon

olive oil, for drizzling

1 cup red kidney beans (pre-cooked)

10 blanched almonds, crushed

the zest of a tangerine (for decoration)

freshly chopped parsley

 

METHOD

In a large salad bowl of your choice place the pre-cooked aubergine/eggplant, barley and the rest of the ingredients – gently stir until all ingredients are combined. Garnish with the nuts. Cover and refrigerate or serve at once.

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All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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2 Responses to “Barley, Pesto Kale & Zesty Veg Salad”

  1. Nina Says:

    Dear Miriam,

    I tried this recipe recently: the method is simple the result fantastic, well it is simply fantastic. You have so many wonderful recipes on your website, and I am going forward to try many of these. So thank you so much for sharing your vegan ideas. I really need cooking ideas, you know. Although I am vegan now for 6 years, I just don’t come up with good ideas.

    My best regards to you from Germany and a very happy new year – Nina.

  2. Miriam Says:

    Nina I think you are doing very well. Do check out my forthcoming book entitled YASOU now up for pre-ordering on Amazon. The recipes are incredible, and you will love the variety of exotic food I have put together. A fusion of Greek Cyriot and Middle Eastern cuisine, family secrets etc – just check it out. Each recipe has it’s own picture. Carry on cooking vegan and enjoy. I look forward to your future comments on my blog ! Happy New Year 2016 to you too ! 🙂

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