Winter roast vegetable salad

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• LucyBee

  28 October 2010

  LucyBee commented on this recipe

  Why so many calories?? And 19.3g of fat? Can't see where there's any fat at all! I do wonder about the nutritian statistics sometimes. . .

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• larunlady

  31 October 2010

  larunlady commented on this recipe

  This sounds very nice, I must try it but doubt the potato and onion would be cooked through when only in the oven for 10 to 15 minutes!

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• marie1711

  04 November 2010

  marie1711 rated and commented on this recipe

  

  Easy to make and tasty. Can be made with any roast veg. Yum.

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• Anneli

  06 November 2010

  Anneli rated and commented on this recipe

  

  Very easy to make, simple supper. Potato just cooked in the 15mins in the oven - could leave in a little longer. I made a different dressing with oil, garlic and lemon (like used in this recipe: http://www.guardian.co.uk/lifeandstyle/2010/oct/16/mushrooms-salsify-barley-recipe-ottolenghi) which worked quite nicely too. Plus I added some toasted pine nuts and some cherry tomatoes.

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• SarahSmith

  03 May 2012

  SarahSmith rated this recipe

  

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• David G

  27 September 2012

  David G rated and commented on this recipe

  

  Quick and easy but you do have to cut the sweet potato chunks fairly small to make sure they roast in 15 minutes. I couldn't bear to throw away two lovely roasted garlic cloves so I popped the flesh out, squidged it up and added it to the harissa mix.

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Ingredients

• 1 red onion , cut into thin wedges (leave the root intact)
• 1 large or 2 smaller sweet potatoes , peeled and cut into small chunks
• 2 garlic cloves , skin-on, bashed
• olive oil
• 100g barley
• ½ head broccoli , broken into florets
• 1 tsp red wine vinegar
• 1-2 tsp harissa

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Vegan

Ingredients

• 1 red onion , cut into thin wedges (leave the root intact)
• 1 large or 2 smaller sweet potatoes , peeled and cut into small chunks
• 2 garlic cloves , skin-on, bashed
• olive oil
• 100g barley
• ½ head broccoli , broken into florets
• 1 tsp red wine vinegar
• 1-2 tsp harissa

PER SERVING

514 kcalories, protein 10.4g, carbohydrate 79.7g, fat 19.3 g, saturated fat 2.7g, fibre 6.7g, salt 0.26 g

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