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!
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
Preheat oven to 180C.
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.