Tender pearls of barley, kissed by spring, entwined with charred veggies, all draped in a luxuriously creamy tahini dressing. Introducing my Warm Pearl Barley Salad With Oven-Grilled Vegetables.

Top-view image of a bowl of mixed grilled vegetables, pearl barley in a creamy dressing topped with boiled egg halves.

Isn’t this season just pure magic? It’s as if the world itself is shaking off its winter coat, revealing vibrant hues and a palpable sense of vitality. With each blooming flower and cheerful bird song, there’s an undeniable feeling of renewal in the air. 

So, what better way to embrace this spirited time of year than with a dish that encapsulates the essence of spring? Allow me to introduce you to my latest springtime salad: Vibrant Barley Salad With Oven Grilled Vegetables.

As a dietitian and lover of all things wholesome and delicious, I’m constantly seeking out recipes that nourish both body and soul. One recipe that still dances in my mind is my Carrot Raisin Salad with Chickpeas doused in this Honey Mustard Dressing. Its TV debut with the fabulous Miss Jully Black was a flavour explosion that left us all craving more!

And let me tell you, this vegan barley salad is just as stellar. Packed with nutrient-rich ingredients and bursting with flavour, it’s the perfect way to celebrate the abundance of the season while supporting your health goals.

Perspective image of a bowl of barley salad with mixed grilled veggie topped with boiled egg halves.

Nutrition perks you simply can’t ignore

This nutritious spring salad boasts an ingredient line-up that’ll have you feeling fantastic. Enjoy:

  • Fibre-packed pearl barley offers a whopping 67% more fibre than brown rice. You might be wondering why you haven’t used this before!
  • Zinc-rich tahini, thanks to the sesame seeds!
  • Antioxidant-loaded peppers and asparagus. These vibrant veggies do more than just add colour!

Let’s cook up some spring magic

Step 1: Boil the Pearl Barley:

Saucepan with barley submerged in water on a mobile cooktop.
In a saucepan, add washed barley and bring to a lively boil. Cover and let it simmer gently for 25-30 minutes or until the grains are tender and have soaked up most of the water.

After cooking, drain any excess water from the barley and rinse under cold water to remove any starch. This step ensures fluffy grains that won’t stick together

Step 2: Prep the Oven-Grilled Veggies:

Top view of oven tray with chopped vegetables topped with garlic slices and oil.
Ensure the veggies are evenly coated with olive oil and salt. Arrange them in a single layer on one or two baking trays.
Top view of grilled mixed veggies including asparagus, peppers and onions.
For an extra flavour boost, scatter garlic slices over the top. Slide them onto the top shelf of the oven and broil for 6 minutes, then flip and broil for an additional 3-4 minutes.

Step 3: Make the Tahini Dressing:

While the veggies are grilling to perfection, whip up the creamy tahini dressing.

Top view of a bowl with tahini, lemon, salt and chilli flakes.
Simply combine dressing ingredients, and ice-cold water in a small bowl.
A mason jar holds creamy white salad dressing, with a spoon resting inside.
Whisk until smooth and velvety.

Step 4: Boil the Eggs

In a small saucepan, bring the water to a full boil. Carefully place the eggs into the water, ensuring they are fully submerged. Boil for precisely 8.5 minutes.

Top view of plate of sliced boiled eggs.
Once done, drain the eggs and immediately rinse them under cold water. For easy peeling and to prevent overcooking, keep them submerged in very cold water while peeling.

Step 5: Toss & Savour—Like Nobody’s Business!

I love the excitement that builds at this stage!

Top view of a bowl of cooked barley topped with a white creamy tahini dressing.
In a large salad bowl, combine grilled veggies with the cooked barley. Then, pour the tahini dressing over the top and gently toss everything together until it’s coated in that luscious dressing.

Food safe storage

I’ll be honest, in our home, there are no leftovers when I make this!

But here’s the thing: when it comes to storing this delightful salad, transfer it to an airtight container to keep it fresh and fabulous. Pop it in the fridge, and remember to keep the tahini dressing on the side until you’re ready to serve. This way, everything maintains its textural integrity! And remember, fresher is always tastier, so aim to enjoy it within 2-3 days for peak deliciousness!

Top view image of a bowl of barley salad with mixed grilled veggie topped with boiled egg halves.

If you’re in the mood for a standout dinner salad, why not give this one a try? Your feedback is always appreciated and helps me fine-tune the recipes. So, don’t forget to rate and comment below! And hey, if you’re sharing your culinary adventures on Instagram, tag me (@desiliciosRD). I’d love to admire your creations!

Desi~liciously Yours, Shahzadi
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Top view image of a bowl of barley salad with mixed grilled veggie topped with boiled egg halves.
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Get the Recipe:

Warm Pearl Barley Salad With Oven-Grilled Vegetables

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Tender pearls of barley, kissed by spring, entwined with charred veggies, all draped in a luxuriously creamy tahini dressing. Introducing my Warm Pearl Barley Salad With Oven-Grilled Vegetables.

Ingredients
  

Pearl Barley

  • 3 cups water, boiling barley
  • 1 cup pearl barley, washed

Grilled Vegetables

  • 3 peppers, washed, cut into medium chunks
  • 500 g asparagus, ends removed, washed and cut into medium pieces
  • 1 onion, white, peeled, medium rings
  • 2 tbsp olive oil, extra virgin
  • ½ tsp salt, sea salt
  • 5 cloves garlic, medium, very thin slices

Soft Boiled Eggs

  • 6 eggs, boiled, peeled, sliced into halves

Lemon Tahini Salad Dressing

  • ¼ cup tahini, smooth and creamy
  • 1 lemon, small, juice
  • ½ tsp garlic powder
  • ¼ tsp salt, sea salt
  • ½ tsp chili flakes
  • 3 tbsp water, ice cold

Instructions
 

Pearl Barley

  • In a saucepan, add washed barley and bring to a lively boil. Cover and let it simmer gently for 25-30 minutes or until the grains are tender and have soaked up most of the water.
  • After cooking, drain any excess water from the barley and rinse under cold water to remove any starch. This step ensures fluffy grains that won't stick together.

Grilling Vegetables

  • Coat veggies evenly with olive oil and salt. Add the garlic and toss to coat the veggies.
  • Arrange the veggies in a single layer on one or two baking trays. Broil on the top oven shelf for 8 minutes, flip, and broil for 3-4 minutes. Keep a close eye to prevent burning.

Soft Boiled Eggs

  • In a small saucepan, bring water to a rolling boil. Gently add the eggs, ensuring they're fully submerged. Boil for precisely 8.5 minutes. Once cooked, drain immediately and rinse them under cold water. To avoid overcooking, keep them submerged in cold water until peeling.

Lemon Tahini Salad Dressing

  • Prepare the tahini dressing by combining the dressing ingredients in a small bowl. Whisk until smooth and creamy. Transfer to a mason jar and store in the fridge until it's time to assemble and serve the salad.
  • In a spacious salad bowl, combine the oven-grilled veggies with the cooked barley. Drizzle the lemon tahini dressing over the top and gently toss until everything is coated. Add eggs, serve and enjoy.

Notes

Food safe storage

  • When it comes to storing this delightful salad, transfer it to an airtight container to keep it fresh and fabulous. Pop it in the fridge, and remember to keep the tahini dressing on the side until you’re ready to serve. This way, everything maintains its textural integrity! And remember, fresher is always tastier, so aim to enjoy it within 2-3 days for peak deliciousness!

Nutrition highlights

  • Fibre-packed pearl barley offers a whopping 67% more fibre than brown rice. You might be wondering why you haven’t used this before!
  • Zinc-rich tahini, thanks to the sesame seeds!
  • Antioxidant-loaded peppers and asparagus. These vibrant veggies do more than just add colour!

Nutrition Information:

Calories: 447kcal (22%)Carbohydrates: 56g (19%)Protein: 18g (36%)Fat: 20g (31%)Saturated Fat: 4g (20%)Polyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 246mg (82%)Sodium: 556mg (23%)Potassium: 665mg (19%)Fiber: 11g (44%)Sugar: 7g (8%)Vitamin A: 1722IU (34%)Vitamin C: 96mg (116%)Calcium: 132mg (13%)Iron: 6mg (33%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Mediterranean
Course: Salad
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.