This low-fat rice and barley salad is full of healthy vegetables and tastes delicious too – perfect!
Credit by: KingOfChef
Preheat oven to 180°C. Line a large baking tray with non-stick baking paper.
Cook the brown rice and pearl barley in a large saucepan of boiling water for 25 minutes or until tender. Drain.
Meanwhile: place the onion, zucchini and capsicum in a single layer on the lined tray and lightly spray with oil spray. Bake in oven for 25-30 minutes or until vegetables are tender.
Place the rice, barley, onion mixture, baby spinach, currants and coriander in a large bowl and gently toss until just combined. Season with pepper.
To make the tahini dressing: whisk together the yoghurt, lemon juice, water, tahini and honey in a medium bowl.
Spoon the salad among serving plates. Drizzle with tahini dressing to serve.