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Maple Roasted Vegetables and Barley Salad

by Jac's Veghead (follow)
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This is another favourite cold grain salad of mine. You can either roast the vegetables in the maple syrup or increase the amount in the dressing.

This salad keeps well in the fridge for a few days so can be taken to work and be made well ahead of time.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 4 main servings

2 cups of barley (dry)
1 red capsicum
2 small sweet potatoes
1 large white onion
1 big handful of rocket

1/4 cup good olive oil
2 tbsp. balsamic vinegar
2 tbsp. maple syrup

Peel the sweet potatoes and chop into chunks. Cut the red capsicum into chunks as well and the onion into wedges. Coat in maple syrup - or leave dry - and tumble onto a baking tray lined with baking paper.
Put in a 170C preheated oven for 30 - 40 minutes, give a stir as needed.

As the vegetables are cooking put the barley on to cook via the packet instructions.
Once everything is cooked leave to cool completely.
Once cool tumble all the ingredients into a serving dish. Stir through the rocket and cover with dressing!

For the Dressing simply combine the ingredients and pour over the top. Give a stir, taste, add more dressing if needed and serve!

#Dairy Free
#Gluten Free
#Packed lunch
I like this Recipe - 4
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