Make your veggie kick exciting with this salad recipe.
Place the pumpkin, beets and carrots onto a paper lined tray.
Spray well with oil and bake in a moderate oven 180°C for 20 minutes.
Add the zucchini and eggplant to the tray then spray all the vegetables again with oil.
Sprinkle liberally with dukkah and bake a further 20-30 minutes or until the vegetables are tender.
Meanwhile cover the barley with water in a medium saucepan.
Bring to the boil then simmer for 40-45 minutes or until the barley is tender, drain well and keep warm.
Toss the vegetables through the barley on a serving platter.
Whisk together the oil, KRAFT Natural Smooth Peanut Butter, juice and honey then drizzle over the salad.
Sprinkle over the parsley and serve immediately.
Trending This Week