This is a delicious, luxurious salad. We have our crisp Garlic Roasted Sweet Potatoes, spicy and smokey harissa, hearty pearl barley and then an amazingly creamy avocado dressing to tie it all together. Serve as a light dinner or as a side to any summer meal, you will not be disappointed with this one!
1 bag of STRONG ROOTS Garlic Roasted Sweet Potatoes
100g pearl barley
1 courgette, sliced
1 red pepper, sliced
1/2 head broccoli, cut into florets
3 scallions, chopped
handful of rocket
1 tablespoon olive oil
1 tablespoon harissa paste
Creamy Avocado Dressing
1 ripe avocado, mashed
1 clove of garlic, minced
2 tablespoons lemon juice
2 tables water
Salt & pepper
method (tick as you go)
Bring 500ml of water to the boil in a saucepan and add the pearl barley and cook for 45 minutes.
Pre-heat your BBQ to a medium high heat.
To prepare the courgettes and red peppers, toss them in a bowl with the harissa and olive oil.
Transfer the prepared courgettes and red peppers onto the BBQ and cook for 4 minutes, turn and cook for a further 4 minutes, remove from heat and set aside.
Reduce to heat of the BBQ to a medium low heat.
Place the Garlic Roasted Sweet Potatoes on the BBQ and cook for 6 minutes per side.
In a bowl combine all the dressing ingredients and mix until smooth. Or if you have a food processor blend until smooth.
Place the pearl barley, harissa, spiced courgettes and peppers in a bowl with the STRONG ROOTS sweet potatoes, add the chopped spring onion, rocket and broccoli florets. Drizzle over the creamy avocado dressing.