It’s always useful to have a hearty, non-dairy salad over the High Holidays. Serve as a side with fish or meat or as a main for your vegan guests.



Method:

• Place the barley in a saucepan of simmering water and cook for approximately 25 minutes or until soft. Drain, rinse and set aside.

• Preheat the oven to 200°C.

• Line a tray with baking parchment, and scatter over the nuts and seeds in one layer. Mix the oil, smoked paprika, chilli flakes and honey and drizzle over them. Roast for 5-8 minutes until slightly golden and crisp.

• For the dressing: mix the ingredients and season. Add the apple, peas, rocket and cooled barley.

• Just before serving, toss the salad well to coat with dressing and transfer to a serving platter.

• Top with the nuts and seeds.
  
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