Green speckled lentils, pearl barley and kale tossed in a roasted garlic and maple-mustard vinaigrette dressing with red onion and vegan feta. Hearty, nourishing and super delicious - a perfect warm grain salad for autumn.
The roasted garlic dressing is super easy to make - simply roast up your garlic in the oven, then smash and shake together in a jam jar with wholegrain mustard, olive oil, maple syrup, cider vinegar and some fragrant thyme, with a pinch of salt and pepper - it's sweet, tangy, savoury and has a peppery kick to it.
Pearl barley and puy, or green speckled lentils cook in a similar amount of time, so this grain bowl is super easy to pull together. They're also a rich source of protein, fibre and iron, as well as the kale a great source of calcium, vitamin K and C.
This delicious bowl is a full meal in itself - or cook up some tofu or smoky chickpeas and enjoy as part of your main meal. If you make any of my recipes do snap a pic and tag me on socials @euphoricvegan.
Greens & Grains with Roasted Garlic Dressing | Serves: 3-4 | Time: 40 mins
You'll need
- Baking tray & greaseproof paper
- Saucepan
- Sieve
- Chopping board
- Knife
- Measuring cups & spoons
- Jam jar & lid
Ingredients
Grains:
- 1/2 cup pearl barley, uncooked
- 1/4 cup green speckled/puy lentils
- Salt
Roasted garlic:
- 4 large cloves garlic (skin on)
- olive oil
- 2 sprigs thyme
- Salt
- Pepper
Dressing:
- 4 cloves roasted garlic (from above)
- 2 tbsp olive oil
- 1 tbsp wholegrain mustard
- 2 tsp maple syrup
- 2 tsp cider vinegar
- Pinch salt
- Pepper
Veg:
- 100g Cavlo Nero/black kale
- 1/2 red onion
- 50g vegan feta
- Handful parsley leaves
- Pinch chili flakes
Method
- Pre-heat the oven to 200°C fan.
- Rinse the pearl barley and lentils, then add to a saucepan, cover with water, add a generous pinch of salt, bring to the boil and cook for 25-30 minutes until the grains are tender.
- Place the garlic on a baking tray with a couple of sprigs of thyme, drizzle with olive oil and a pinch of salt and roast for 15-20 mins until soft.
- Carefully remove the roasted garlic from the skins and mash in a jam jar. Add the olive oil, mustard, maple syrup, cider vinegar, salt, pepper and the thyme leaves and shake to emulsify the dressing.
- Thinly slice the red onion, crumble the cheese and chop the parsley.
- Shred the kale and add in for the last 2 mins of cooking the grains, then drain and add back to the saucepan. Add in the sliced onion, dressing, parsley and a pinch of chili flakes and stir together.
- To serve, top the warm grains with the feta and enjoy!
Cassidy xx
