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.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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