Photo: Anna Pelzer
Winter roast vegetable salad
8 ingredients
10 min + 20 min
Serves 2
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Barley makes a lovely base for this dish as the grains soak up all the flavours of the dressing
Estimated Nutrition (whole recipe, rough)
579
Calories
13g
Protein
15g
Fat
103g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Harissa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes