Monday, January 23, 2012

Barley Salad with Roasted Vegetables

International Vegetarian Salad Special 
Barley Salad with Roasted Vegetables
Serves 2

Barley (Jau)-
Green Bell Peppers-
Red Bell Peppers-
Fresh Corn-
Baby (Madras) Onions-
Red Chilli Flakes-
Roasted Cumin (Jeera)-
Fresh Parsley- Finely Chopped
Fresh Thyme- Finely Chopped
Fresh Rosemary- Finely Chopped
Red Wine Vinegar-

Wash, Soak Barley Overnight & Cook till Tender
Strain the Water, Add Olive Oil, Mix Well & Keep it Refrigerated
Dice Green & Red Bell Peppers into Finely Chopped Squares
Scrape the Fresh Corn Kernels
Heat Oil in a Pan
Put Madras Onions & Saute
Next put the Diced Bell Peppers, Corn & Saute
Add Red Chilli Flakes, Cumin Powder, Garlic, Strained Barley & Saute
Add Fresh Parsley, Thyme, Rosemary
Add Red Wine Vinegar at the end & Mix Well
Just before Serving, Mould the Salad in Round Ring Cutters & Serve Fresh!

This Salad can be Prepared on a Warm Summer Day that has to be Enjoyed Fresh
Can use Olive Oil or any other Mild Flavored Oil as the Oil shouldn’t over power the Mild Taste of Barley
Barley also makes the Base for Beer!
Mezzana is a Knife shaped like the Half Moon used for both sided Chopping of Herbs!

Feel free to share your views & do let us know how this one turned out :)

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