Make your veggie kick exciting with this salad recipe.


  • 500g butternut pumpkin, cut into 2cm chunks

  • 250g baby beets, trimmed and cut into 2cm chunks

  • 2 medium carrots, halved lengthwise then cut diagonally into long chunks

  • Olive oil spray

  • 1 cup of pearl barley, rinsed

  • 2 medium zucchini, cut into 2cm cubes

  • 1 small (250g) eggplant, cut into 2cm cubes

  • 1/3 cup dukkah for sprinkling

  • ¼ cup light olive oil

  • ¼ cup KRAFT Natural Smooth Peanut Butter

  • Juice of 1 orange

  • 1 tablespoon honey

  • ¼ cup parsley leaves


  • 1.

    Place the pumpkin, beets and carrots onto a paper lined tray.

  • 2.

    Spray well with oil and bake in a moderate oven 180°C for 20 minutes.

  • 3.

    Add the zucchini and eggplant to the tray then spray all the vegetables again with oil.

  • 4.

    Sprinkle liberally with dukkah and bake a further 20-30 minutes or until the vegetables are tender.

  • 5.

    Meanwhile cover the barley with water in a medium saucepan.

  • 6.

    Bring to the boil then simmer for 40-45 minutes or until the barley is tender, drain well and keep warm.

  • 7.

    Toss the vegetables through the barley on a serving platter. 

  • 8.

    Whisk together the oil, KRAFT Natural Smooth Peanut Butter, juice and honey then drizzle over the salad.

  • 9.

    Sprinkle over the parsley and serve immediately.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 797kj
  • Fat Total 60g
  • Saturated Fat 9g
  • Protein 17g
  • Carbohydrate 57g
  • Sugar 20g
  • Sodium 71mg

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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