Chargrilled Vegetable and Hummus Salad
Ingredients
Dressing:
- 1 tub (120g) hummus
- ½ cup (125ml) plain double-cream yoghurt
- 3 Tbsp (45ml) olive oil
- 3 Tbsp (45ml) lemon juice
- Salt and milled pepper
- 1 packet (600g) PnP roasting vegetables (butternut, red peppers, baby marrows and red onions)
- 3 cups (750ml) cooked barley
- Salt and milled pepper
- Handful rocket and basil, for serving
Method
- Combine dressing ingredients and set aside.
- Cook vegetables over medium coals until tender and chargrilled.
- Toss vegetables and barley together. Season.
- Spoon over rocket and dollop with dressing.
- Garnish with basil and serve as a side with your choice of meat.
Recipe Source: PnP Fresh Living
