There's something so
delightful about a
vibrant and
colourful salad. The
purples,
greens and
oranges of this dish make it look far more
impressive than it actually is to make (
my kinda recipe!), and can be served as an attractive
main meal or flavoursome
side.
Pearl barley is a deliciously
chewy grain that is super,
super cheap to buy, and pairs perfectly with the soft
crunch of the
carrots and
pine nuts.
Ideal for when you need something
light and
zesty!
Bowls 2
Minutes 30
Ingredients
1/2 cup pearl barley
150g carrots, cut into matchsticks
1 red onion, cut into thin wedges
1 tablespoon olive oil
1 teaspoon ground cumin
1 tablespoon pine nuts
2 teaspoons maple syrup
1 tablespoon lemon juice
1/4 bunch parsley, finely chopped
Method
In a medium saucepan, place the barley and 1 cup water, bringing to a boil over a high heat. Reduce to a simmer and leave until just tender. Drain and rinse with cold water.
Meanwhile spread the carrots and onion across a lined baking tray and drizzle with olive oil, cumin, pine nuts and maple syrup. Roast for 20 minutes or until browned and cooked through.
Stir lemon juice and parsley through the barley, and then toss through the carrot and onion mixture before serving.
Related
Carrots: a complete guide
Asparagus & Barley Salad
#Healthy Recipes
#Vegan