Black Lentil & Barley Bowl with Roasted Roots

Black Lentils lentils Naked Barley Pearled Grains Pumpkin Seeds Salad Summer

by Danka Jandric April 22, 2026

A good salad doesn’t to be complicated. A base of pulses and grains, some seasonal vegetables, a really flavourful dressing, and something crunchy on top. The key is that the dressing complements the other components.

The mojo verde dressing used here is punchy, tangy and creamy, and beautiful with roasted vegetables with some sweetness or bitterness and earthy pulses. This salad is made with black lentils and pearled barley, but will be delicious with any of our pulses and whole grains for the base. Recipe courtesy of Danka Jandric.

Serves 4

Ingredients

For the Base:

150g Black Lentils
125g Pearled Naked Barley
2 tsp Bouillon Powder

For the Roasted Vegetables:

1 Whole Medium Cauliflower, including leaves, cut into bite sized pieces
2 Medium Carrots, sliced into 1 cm rounds
2 Red Onions, cut into wedges
½ tsp Smoked Paprika
½ tsp Cumin
Olive Oil, Salt, Pepper

For the Creamy Mojo Verde Dressing:

1 Bunch Coriander
1 Green Chilli
2 Garlic Cloves
50ml Olive Oil
1 tbsp White Wine Vinegar
Salt, to taste
2 tbsp Greek Yoghurt or Plant-Based Yoghurt
Juice of ½ Lemon

To Finish:

A Handful of Roasted Pumpkin Seeds

Method

Cook the lentils and pearled barley with 1 tsp bouillon powder in each pot, as per package instructions (15-20 min for lentils, about 30 for pearl barley). Drain both and, while still warm, combine in a bowl with a little bit of olive oil and salt.
Toss the vegetables with olive oil, salt, pepper, and smoked paprika. Roast at 200°C for 25–30 min until soft with crisp edges.
Blitz the mojo verde ingredients, except for the yoghurt and lemon juice, together in a food processor.
Now mix in yoghurt and lemon juice. Adjust seasoning to taste.
Plate up the lentils, pearled barley and vegetables and add the dressing. Top with toasted pumpkin seeds. Mix well and enjoy!

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