Warm pearl barley & roasted carrot salad with dill vinaigrette
Serves 4
Easy
Prep:
Cook:
This salad combines sweet carrots with the liquorice bite of a slightly acidic dressing and creamy blue cheese - a simple lunch or side dish
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- 1 large bunch of carrotspeeled and cut into diagonal slices (approx. 500g/1lb 2oz)
- 5 banana shallotsquartered
- 4 garlic cloveslightly crushed
- 1 tsp fennel seeds
- 1 tbsp olive oil
- 300g pearl barley
- small pack parsleyroughly chopped
- ½ small pack dillroughly chopped
- 140g blue cheesecrumbled
- a few fenneltops or dill, to serve (optional)
For the dressing
Nutrition: per serving
- kcal533
- fat21g
- saturates8g
- carbs69g
- sugars8g
- fibre5g
- protein15g
- salt1.2g
Method
step 1
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.
step 2
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.
step 3
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.
