Warm pearl barley & roasted carrot salad with dill vinaigrette

Warm pearl barley & roasted carrot salad with dill vinaigrette

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
NutrientUnit
kcal533
fat21g
saturates8g
carbs69g
sugars8g
fibre5g
protein15g
salt1.2g
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Ingredients

For the dressing

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.5 ratings
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