Cooking Time: approximately 15-20 minutes

Serving Size: 1 cup (1 "Slice") - Makes about 5 servings

Ingredients

Barley Base

1-15.5 oz can chickpeas, rinsed and drained

1 cup barley, cooked to package directions

1 cup fresh or frozen/thawed corn kernels

1 orange/red bell pepper, diced

½ cup roasted red peppers, diced

1/3 cup raisins

1 cup pea shoots, chopped

½ cup roasted sweet potato

½ cup grape tomatoes, halved

2 cups watercress or arugula (optional)

Dressing

½ cup BBQ sauce, prepared

2 tsp tahini

1 TB spicy mango mustard (French’s mustard makes this)

1 TB apple cider vinegar

1 TB water

Directions

Combine all ingredients in large bowl.

Meanwhile, in a small mixing bowl, whisk together the dressing ingredients. Add the dressing to the barley base and toss well to combine.

Refrigerate for 2-3 hours or until chilled.

Storage and Turn-out

Serve chilled over a bed of greens (optional).

This can be stored up to 3 days under refrigeration.

Courtesy of a friend and colleague, Sydney Allen. Follow her at: http://justwaterplease.wordpress.com