Fall Harvest Salad
|Garlic||1 Clove (5 gm), chopped|
|Red bell pepper||1 , chopped|
|Frozen peas||1 Cup (16 tbs)|
|Dried toasted chopped pecans||1⁄4 Cup (4 tbs)|
|Precooked barley||2 Cup (32 tbs)|
|Roasted sweet potato||1|
|Ground cumin||1 Teaspoon|
|Extra virgin olive oil||1 Tablespoon|
1) Clean and cut sweet potato to bite size cubes. Spread on a baking sheet and coat with olive oil, salt and pepper. Roast in a pre-heated oven at 450 degrees for 15 minutes and set aside.
2) In a large bowl combine garlic, red bell pepper, peas, pecans, barley, sweet potatoes and season with salt, pepper, cumin and extra virgin olive oil and mix thorougly before serving up a bowl.