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Roasted vegetable barley salad

Pearl barley salad with roasted aubergine, courgette and red pepper.

Barley salad covered with colourful roasted vegetables.
340 kcal per servingPrep time: 15 minServings: 1LunchRoasted vegetablesBarley salad

Ingredients

  • 70 g pearl barley
  • ½ aubergine, diced
  • ½ courgette, diced
  • ½ red pepper, diced
  • 1 tbsp olive oil and lemon juice

Method

  1. Simmer the barley for 25 minutes, drain and cool slightly.
  2. Roast aubergine, courgette and pepper with half the oil at 210°C for 20 minutes.
  3. Toss the barley and vegetables with the remaining oil and lemon.

Calories in context

At 340 kcal per serving, this dish is about 17% of a 2000 kcal daily reference intake — the standard reference amount used on nutrition labels, not a personal target.

Eaten as the midday meal in a three-meal day, it is one part of a day whose real total depends on your own body, activity level and goals, not on any single recipe. For a calorie range that reflects those, rather than a generic reference figure, the tools below can help.

Calculate daily calorie needsUse the BMI calculator

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