BARLEY SALAD PLATE WITH ROASTED AND FRESH VEGETABLES
As always, in my quest to constantly find variety for my vegetable lunches, I decided to try a Barley Salad, which I seasoned with two tablespoons of cilantro pesto (coriander) and crumbled feta cheese. I complimented this salad with a combination of roasted eggplant, zucchini, and red onions, as well as with fresh vegetables namely tomatoes, yellow peppers, avocado and blanched kale. Of course, olive oil and apple cider vinegar are a must!
Bon Appétit
Frütables 