Barley & Roasted Vegetable Skillet Salad- Mediterranean Style

Barley & Roasted Vegetable Skillet Salad is a wholesome salad that is made from barley and flavored with olives and basil. The addition of the roasted vegetables to the barley salad makes it palatable and packed with nutrition. Serve the Barley & Roasted Vegetable Skillet Salad for a wholesome lunch box or even a weeknight dinner along with a cold soup.  Barley (seeds), Garlic, Red Bell pepper (Capsicum), Carrots (Gajjar), Sweet corn, Black olives, Cinnamon Powder (Dalchini), Salt, Whole Black Peppercorns, Extra Virgin Olive Oil, Lemon, Basil leaves   1/2 cup Barley (seeds) 2 cloves Garlic , finely chopped 2 Red Bell pepper (Capsicum) , thinly sliced 2 Carrots (Gajjar) , julienned 1/4 cup Sweet corn , steamed 10 Black olives , halved 1/2 teaspoon Cinnamon Powder (Dalchini) Salt , to taste Whole Black Peppercorns , coarsely ground, to taste 1 tablespoon Extra Virgin Olive Oil 1 Lemon , juiced 1 sprig Basil leaves , roughly torn     15   40     To begin making the Barley & Roasted Vegetable Skillet Salad, soak the barley for a couple of hours in 2 cups of water.Place the barley along with the soaked water in the pressure cooker. Pressure cook for two to three whistles until  done.If there is excess water after cooking the barley, drain it out. Allow the barley to cool. Transfer the cooled barley to a large mixing bowl.Heat oil in a wok, add the garlic, carrots and bell peppers. Sprinkle some salt and stir fry on medium high heat until the bell peppers and carrots have softened.Add the roasted vegetables, olives, corn, cinnamon, salt and pepper to the barley. Give it a good stir.Check the salt and spices and adjust to suit your taste and serve warm.Serve the Barley & Roasted Vegetable Skillet Salad for a wholesome lunch along with Roasted Carrot Hummus Falafel Wrap Recipe and Cucumber Honey Limeade Recipe.