Barley and Vegetable Skillet Salad is a perfect dish to serve hot or cold, making it a suitable for all seasons. The salad is flavored with dijon mustard and olive oil. The addition of dijon mustard gives its sharp flavor that makes this skillet salad delectable.
Soak the barley for a couple of hours in 2 cups of water. Place the barley along with the soaked water in the pressure cooker and cook it until done
If there is excess water after cooking the barley, drain it out. Allow the barley to cool. Transfer the cooked barley to a large mixing bowl
Heat oil in a wok, add the garlic, carrots and bell peppers. Sprinkle some salt and stir fry on medium high heat until the bell peppers and carrots have softened
Add the roasted vegetables, olives, asparagus, corn, cinnamon, salt and pepper to the barley. Give it a good stir. Check the salt and spices and adjust to suit your taste and serve warm
Optional: If you would like to serve this with roasted asparagus, remove the woody end of the asparagus spears
In a small bowl combine 1 tablespoon olive oil, salt & pepper to taste and 1 clove of grated garlic. Pour this over the asparagus and rub it on. Line them up on a lined baking sheet and bake at 375 C for 8-10 minutes