31 October 2021

Greens & Grains with Roasted Garlic Dressing

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


  • 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 
  • 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
  • 100g Cavlo Nero/black kale
  • 1/2 red onion
  • 50g vegan feta
  • Handful parsley leaves
  • Pinch chili flakes


  1. Pre-heat the oven to 200°C fan.
  2. 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. 
  3. 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. 
  4. 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.
  5. Thinly slice the red onion, crumble the cheese and chop the parsley.
  6. 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.
  7. To serve, top the warm grains with the feta and enjoy!
Cassidy xx