Ingredients
- Salad
- 100g pearl barley
- 4 large parsnips
- 1 handful of salad greens
- Dressing
- one jar Bracken Larder Beetroot Relish
- 100ml olive oil
- salt and pepper
- honey
BARLEY AND ROAST PARSNIP SALAD WITH BEETROOT RELISH DRESSING AND HONEY
Method
- Cut parsnips into bite size pieces
- Roast parsnips in oven at 190deg
- While they are roasting, boil barley in water till cooked (about 20-30 min
- ) To Serve Mix the dressing ingredients in a large bowl, then add the barley and parsnips mix and finally add the greens just at the end
Comments
Thanks to Janefield Paeonies and Hydroponics for providing the salad greens used in the demonstration.
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