This is one of my favourite salads and I love to add it to a picnic basket on sunny days, although, because it is so good, I also eat it in the depths of winter. Try it, I am sure you will like it. You can keep this salad for a couple of days in the fridge and can be eaten either warm or cold.
350g sweet potatoes, chopped into 1.5cm cubes (skin on)
1 large aubergine, chopped into 1.5cm cubes (skin on)
300g baby plum tomatoes, cut lengthwise in half
3 sprigs rosemary, leaves removed
Extra virgin olive oil
200g pearl barley, rinsed
1 medium red onion, finely chopped
120g cavolo nero kale, trimmed of tough stems, rinsed and cut into 2cm thick slices
25g goji berries
50g pitted olives, cut lengthwise in half
120g feta cheese, crumbled
30g fresh parsley, finely chopped
20g pumpkin seeds
Salt to taste
Freshly crushed black pepper to taste
For the dressing
50ml balsamic vinegar
20ml pomegranate molasses
50ml extra virgin olive oil
1 garlic clove, crushed
1 tsp wholegrain mustard
Preheat the oven to 180°C fan/ 400°F/ Gas 6. Line two baking trays with parchment.
Divide the chopped sweet potatoes, aubergines, tomatoes and the rosemary leaves evenly into two baking trays and toss with olive oil (try to spread evenly and avoid piling on top of each other).
Roast for 40-45 minutes or until golden.
Meanwhile, boil the barley for approximately 35-40 minutes or until tender, but still al dente.
In a large bowl, add all the dressing ingredients and stir to mix. Add the onion and kale and continue to stir to mix. Set aside.
Drain the barley and tip into the dressing bowl. Mix well and leave to cool.
By now the roasted vegetables should be ready, remove them from the oven and leave to cool.
Add the roasted vegetables and remaining ingredients to the barley and kale mixture before seasoning with salt and pepper and mix well.