Pearl barley salad with roasted vegetables

Pearl barley salad with roasted vegetables

Total: 50 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / people: 506 kcal
, Fat: 28 g
, Carbohydrate: 50 g
, Protein: 10 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pearl barley

1 litre salted water, boiling
100 g Pro Montagna Bündner-Rollgerste

Roasted vegetables

1 courgette (approx. 200 g), diced
1 aubergine (approx. 230 g), diced
1 bell pepper (approx. 220 g), diced
2 tbsp olive oil
½ tsp salt


2 tbsp balsamic vinegar
2 tbsp olive oil
½ tsp salt
a little pepper
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How it's done

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Pearl barley

Add the barley to simmering water, reduce the heat, simmer for approx. 25 mins until just soft, drain.

Roasted vegetables

Mix the vegetables, oil and salt, spread onto a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove and allow to cool a little.


Mix the vinegar, oil, salt and pepper in a large bowl. Add the barley and roasted vegetables, mix.

Good to know
Tip: Sprinkle with roughly chopped basil.

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