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Home Recipes Warm pearl barley & roasted carrot salad with dill vinaigrette
Warm pearl barley & roasted carrot
salad with dill vinaigrette
By Georgina Fuggle
9 ratings Rate 2 comments
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Prep: 15 mins Easy Serves 4
Cook: 40 mins
This salad combines sweet carrots with the liquorice bite of a slightly acidic dressing
and creamy blue cheese - a simple lunch or side dish
Vegetarian
Nutrition: per serving
kcal fat saturates carbs sugars fibre protein salt
Save recipe Print
533 21g 8g 69g 8g 5g 15g 1.2g
Ingredients Method
1 large bunch of carrots , peeled and cut STEP 1
into diagonal slices (approx. 500g/1lb Heat oven to 180C/160C fan/gas 4. Put
2oz) the sliced carrots in a large roasting tin
with the shallots, garlic and fennel seeds.
5 banana shallots , quartered Drizzle over the oil, toss everything
4 garlic cloves , lightly crushed together and season. Roast for 35-40
mins until everything has caramelised
1 tsp fennel seeds
and the carrots are tender.
1 tbsp olive oil
STEP 2
300g pearl barley Meanwhile, boil the pearl barley in a
small pack parsley , roughly chopped large pan of salted water until al dente,
about 30 mins. Make the dressing by
½ small pack dill , roughly chopped
whisking all the ingredients together with
140g blue cheese , crumbled some seasoning. Remove the carrots
from the oven.
a few fennel tops or dill, to serve
(optional) STEP 3
Strain the pearl barley and toss through
For the dressing
the dressing, carrots, dill, parsley and
2 tbsp olive oil half the cheese. Finish with a few of the
fennel tops and the remaining cheese.
1 tbsp white wine vinegar Serve warm or cold with a slice or two of
juice 1 lemon warm buttered soda bread, if you like.
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Comments, questions and tips (2)
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Overall rating
9 ratings
pollackmtg 7 months ago Question
I LOVE this salad. It is so pretty as well as delicious. One question . . . the recipe calls
for shallots and garlic to be roasted with the carrots. I assume that you add them to
the salad even though the recipe does not tell you to do so?
Reply
goodfoodteam 7 months ago
Hello, that's great to hear that you enjoyed the recipe. Sorry for the confu-
sion - yes you add the shallots and garlic to the pearl barley at the same time
as you add the carrots. Best wishes, BBC Good Food Team
hobbychef 8 months ago
This makes for a delicious lunch! Next time I will up the carrots to 700g and reduce
the barley down to 240g. I also added some fresh shredded baby spinach to bulk it
up a bit.
Reply
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