This was a lovely and really filling salad I kinda threw together from leftovers and things from the fridge. It turned out really tasty. I might add a bit of smoked paprika next time, I am totally addicted to the stuff!!
Pearl Barley and Lentil Salad with Roasted Red Peppers and Broccoli
60g pearl barley
100g puy lentils
4-5 pieces tenderstem broccoli, chopped in two
1/2 roasted red pepper, sliced
4-5 cherry tomatoes, halved
1/2 onion, sliced
For the dressing
1 tsp wholegrain mustard
1 tbsp cider vinegar
1/2 tsp ground cumin
1 tbsp olive oil
Bring 2 pans of water to the boil and cook the barley and lentils separately according to packet instructions. Adding the broccoli to the barley for the last 3-4 mins. Drain and run under the cold tap, drain again thoroughly.
Roast the onion and cherry tomatoes for 10-15 mins until the tomatoes soften and the onion goes a bit golden.
To make the dressing, whisk together the mustard, vinegar, cumin and olive oil.
Put the barley and lentils into a bowl. Add the onion, tomatoes and roasted red peppers and pour over the dressing. Stir to combine and serve or pack into your lunchbox.