Mediterranean Barley Salad with Low Cal Lemon Vinaigrette

Ingredients:

• 1 cup Pearl Barley
• 1 ½ tsp Oil
• 1 medium sized Onion- Finely Sliced
• 1 Carrot- Diced
• 8-10 Button Mushrooms- Halved
• 1 Zucchini- Diced
• 2-3 cloves of garlic (Optional)
• Salt
• Freshly ground Black Pepper
• (As needed) Iceberg Lettuce

For the vinaigrette:

• 1 tsp Olive oil
• 1 tsp Lime Juice
• 1 tsp White Vinegar (Can be replaced with Apple Cider Vinegar)
• (As needed) water to adjust
• ½ tsp or according to taste Salt
• ½ tsp freshly ground Black Pepper
• ½ tsp Dried Oregano
• 1 tsp Fresh Parsley

Method:

1. In a baking tray, place the cut carrots, zucchini, mushrooms and the onions. Pour the oil, sprinkle salt and pepper. Mix well and spread evenly. Bake in a preheated oven at 200 C for 15-20min.
2. Rinse Barley with clean water till all the water has drained.
3. In a pot or sauce pan, place 3 cups of water, add the barley and salt. Place this over heat, allow it to slowly come to a natural rolling boil, stirring occasionally to ensure it doesn’t stick to the bottom of the pan. Cook till the barley is tender and swollen (around 20 mins). Then strain it.
4. Clean lettuce and rip into small bite sized pieces.
5. In a bowl, add in the seasoning herbs and oil. While whisking thoroughly add in the vinegar and lime juice. You can also omit the vinegar or use ACV.
6. Toss the barley in vinaigrette, add some more parsley if required.
7. Place the cleaned lettuce at the bottom of the salad bowl/plate. Spoon the tossed barley over the top. Place the roasted vegetables next to the barley. You may top the salad with anything you like. Some great options are: Toasted almonds, chopped mixed nuts, cranberries, pomegranate seeds.