This makes a great side dish with some grilled meat or as a light office lunch. The chickpeas in the hummus are high in fibre, protein, iron, calcium and vitamin K, making them a great protein option for vegetarians and a good addition to any diet. Plus, they make any vegetables taste absolutely delicious!

Servings: 4

What you’ll need:

For the dressing:

  • 1 tub hummus
  • 3 Tbsp olive oil
  • 3 Tbsp lemon juice
  • Salt and ground pepper

For the salad:

  • 2 courgettes, peeled into ribbons
  • 2 red peppers, deseeded and sliced into strips
  • 2 sweet potatoes, sliced into thin discs
  • 2 cups cooked pearl barley
  • Salt and ground pepper
  • Rocket, to serve
  • Pomegranate seeds, to serve
  • Almonds, roasted and chopped, to serve


  1. Combine all dressing ingredients together, adding water to create a pouring consistency. Set aside.
  2. Bring a griddle pan to a high heat and grill vegetables for 10 minutes on each side until cooked through and golden.
  3. Combine the vegetables with the cooked pearl barley and rocket, season to taste and serve with pomegranate seeds, almonds and hummus dressing.