Warm Roasted Carrot And Barley Salad Recipes

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WARM PEARL BARLEY & ROASTED CARROT SALAD WITH DILL VINAIGRETTE



Warm pearl barley & roasted carrot salad with dill vinaigrette image

This salad combines sweet carrots with the liquorice bite of a slightly acidic dressing and creamy blue cheese - a simple lunch or side dish

Provided by Georgina Fuggle

Categories     Side dish

Time 55m

Number Of Ingredients 13

1 large bunch of carrots , peeled and cut into diagonal slices (approx. 500g/1lb 2oz)
5 banana shallots , quartered
4 garlic cloves , lightly crushed
1 tsp fennel seeds
1 tbsp olive oil
300g pearl barley
small pack parsley , roughly chopped
½ small pack dill , roughly chopped
140g blue cheese , crumbled
a few fennel tops or dill, to serve (optional)
2 tbsp olive oil
1 tbsp white wine vinegar
juice 1 lemon

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the sliced carrots in a large roasting tin with the shallots, garlic and fennel seeds. Drizzle over the oil, toss everything together and season. Roast for 35-40 mins until everything has caramelised and the carrots are tender.
  • Meanwhile, boil the pearl barley in a large pan of salted water until al dente, about 30 mins. Make the dressing by whisking all the ingredients together with some seasoning. Remove the carrots from the oven.
  • Strain the pearl barley and toss through the dressing, carrots, dill, parsley and half the cheese. Finish with a few of the fennel tops and the remaining cheese. Serve warm or cold with a slice or two of warm buttered soda bread, if you like.

Nutrition Facts : Calories 533 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium

WARM ROASTED CARROT AND BARLEY SALAD



Warm Roasted Carrot and Barley Salad image

There is something very exciting about transforming a simple bunch of carrots into a deeply flavorful and satisfying weeknight meal. Carrots are given a lot of love here: Leaving the skin on adds texture, slicing them into thin batons ensures that they cook quickly and evenly, and drizzling them with honey right out of the oven amplifies their natural sweetness. A sprinkle of lemon zest adds brightness. Ras el hanout, a North African spice blend, means "head of the shop" in Arabic as it was often one of the best mixes a vendor had to offer. Its fragrant blend of coriander, cumin, ginger, clove and turmeric brings warmth and richness to the tahini. The perfect chew of pearl barley is so gratifying in this dish, but for even more flavor, cook your barley in stock.

Provided by Hetty McKinnon

Categories     dinner, lunch, weekday, grains and rice, vegetables, main course, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 cup pearled barley
Kosher salt and black pepper
2 pounds carrots, washed, trimmed and cut into 3-inch-long, a scant 1/2-inch-wide batons
2 tablespoons extra-virgin olive oil
2 teaspoons runny honey, such as clover honey
1/2 teaspoon fresh lemon zest (from 1/2 lemon)
2 cups arugula
A handful of parsley
1/4 cup toasted sliced almonds
1/4 cup tahini
1 tablespoon fresh lemon juice (from 1/2 lemon)
1 teaspoon ras el hanout
1 small garlic clove, grated

Steps:

  • Heat oven to 425 degrees and place a rack on the lowest shelf. In a medium saucepan, combine barley with 4 cups water; season with 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 20 to 25 minutes. If the barley hasn't absorbed all of the water, drain off the excess.
  • Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and toss to coat, spreading into an even layer. Season with salt and pepper. Place on the bottom oven rack and roast until tender and starting to turn golden, about 15 minutes. Remove from the oven, toss and return to the oven for 5 to 7 minutes until completely tender.
  • While the carrots roast, make the dressing: In a medium bowl, whisk together the tahini, lemon juice, ras el hanout, garlic and 1/2 teaspoon salt. Add 3 to 4 tablespoons water, 1 tablespoon at a time, until it is smooth and has a pourable consistency.
  • When the carrots are ready, remove them from the oven, drizzle with honey and sprinkle with lemon zest. Season with a pinch of salt and toss to coat.
  • In a serving bowl, combine the carrots with the barley, arugula and parsley. Drizzle with the spiced tahini and sprinkle with almonds.

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