Chili roasted peach avocado barley salad



Prep Time
Cook Time
4 - 6 People
Serves 2
Difficulty  0


  • 2 cups cooked barley
  • 1 cup canned chickpeas, drained and washed
  • 1 tsp cumin seeds
  • 1-2 tbsp lemon zest
  • Juice of 1/2 lemon
  • 1-2 tbsp honey
  • Fried peaches and beets
    4 yellow Nectarines, sliced
  • Halfway ways with seeds removed
  • 4 small beets, washed and
  • steamed
  • Drizzle of olive oil
  • Extra honey to roast
    Additional toppings
  • 1 cup cherries, washed and sliced in half
  • 1 cup giant green olives
  • 1/3 cup pomegranate jewels
  • 1 medium ripe avocado
  • 4 cups lettuce leaves of choice,
  • I used a herb mix
  • Vegan cream cheese
  • Fresh herbs like dill and mint
    Salad dressing
  • 1/4 cup chili crunch paste (I
  • used a chili and onion )
  • 1/4 cup honey
  • 1/4 cup pomegranate molasses
  • 1/4 cup red wine vinegar
  • 1-2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tbsp lemon zest


1.Preheat the oven to 180 degrees Celsius. 
2. Place the barley (cooked according to the packet instructions) and the chickpeas on a baking tray, drizzle with olive oil, garlic salt, Lemon zest, lemon juice, and honey, mix, and bake in the oven for 10-15 minutes until toasted. Let it cool.
3. Place the nectarine halves on a skillet drizzle with oil and honey and fry until golden and delicious, add the beets and repeat the process. Let it cool.
4. Add the salad leaves to the base of the Le Creuset salad bowl and then 1-2 cups of the barley chickpea mixture, fried peaches, fried beets, olives, cherries, sliced avocado, and dollops of the vegan cream cheese and the herbs.
5. Mix the salad dressing and spoon or drizzle over the salad, serve, and enjoy!