Baked Carrot Salad With Pearl Barley


This salad combines pleasant carrots with the liquorice bite of a slightly acidic clothing as well as velvety blue cheese – a simple lunch or side dish


1 huge lot of carrots, peeled and cut into angled pieces (approx. 500g/1lb 2oz).
5 banana shallots, quartered.
4 garlic cloves, lightly crushed.
1 tsp fennel seeds.
1 tbsp olive oil.
300g pearl barley.
tiny pack parsley, roughly cut.
1/2 little pack dill, roughly cut.
140g blue cheese, fallen apart.
a couple of fennel tops or dill, to serve (optional).
For the clothing.
2 tablespoon olive oil.
1 tbsp gewurztraminer vinegar.
juice 1 lemon.


Put the chopped carrots in a large roasting tin with the shallots, garlic as well as fennel seeds. Roast for 35-40 minutes till every little thing has caramelised as well as the carrots are tender.
Meanwhile, steam the pearl barley in a huge pan of salted water until al dente, regarding 30 mins. Make the clothing by whisking all the components together with some flavoring. Eliminate the carrots from the oven.
Strain the pearl barley and throw through the clothing, carrots, dill, parsley as well as half celebrity. Completed with a few of the fennel tops as well as the staying cheese. Offer cozy or cool with a piece or 2 of cozy buttered soda bread, if you such as.

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