Pearl Barley and Roast Vegetable Salad

Barley is an extremely good source of dietary fiber, and its nutrients are said to help lower cholesterol, prevent gallstone, cancer and heart desease, protect against childhood asthma, can benefit arthritis sufferers, can help develop and repair body tissue, and... Well, just have a look - very healthy indeed!

2 cups pearl barley
1 red pepper, cut into chunks
2 carrots, cut into chunks
2 red onions, cut into wedges
2 zucchini, cut into chunks
2 cloves garlic, chopped
1 small eggplant, cut into chunks
2 tbsp olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
200g baby spinach leaves, chopped
3 tbsp basil leaves, chopped

 Preheat oven to 180C. Cook barley in a large saucepan of water for 40 minutes or until tender. Drain well.
Put garlic, pepper, carrot, onion, eggplant and zucchini in a large baking dish and drizzle with a little of the oil. Roast for 40 minutes or until vegetables are soft.
Put barley, roasted vegetables, spinach and basil in a bowl and toss gently to combine.
Serve immediately. You can serve hot or cold as per your