Roasted carrot and barley salad with pickled sultanas

Name: Roasted carrot and barley salad with pickled sultanas
Prep time: 10 min
Cook time: 40 min
Yield: 4 -6
Ingredients: ½ cup 95gms sultanas or raisins; ¼ cup water; ¼ cup white wine vinegar; 1 Tbs sugar; 1 tsp salt; 1 bay leaf; 800 – 900gms carrots; 1 large red onion or 2 smaller peeled and cut into thick slices; 2 Tbsp olive oil; 1 ½ tsp cumin; 1 ½ tsp fennel seeds; salt and pepper; A few sprigs of thyme; 1 cup pearl barley; 2 vegetable stock cubes; 1 big handful of fresh flat-leaf parsley; zest half an orange; Handful of toasted almond slices; 3 – 4 Tbs pickled sultanas; 1 tsp Dijon mustard; ¼ cup extra virgin olive oil; 3 Tbs freshly squeezed blood orange or orange juice; 1 tsp honey; 1 Tbsp sherry vinegar

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Prep Time
10 mins
Cook Time
10 mins
Servings
4 -6
Course
Salad
Cuisine
International

Roasted carrot and barley salad with pickled sultanas

Quade Mayo

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Indulge in a vibrant blend of flavours with my Roast Carrot & Barley Salad. Featuring pickled sultanas & zesty orange vinaigrette. A taste sensation!

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Ingredients

Servings

Pickled sultanas:

½ cup 95gms sultanas or raisins
¼ cup water
¼ cup white wine vinegar
1 Tbs sugar
1 tsp salt
1 bay leaf optional

Roast carrot and barley salad:

800 – 900gms carrots about 8 large, peeled
1 large red onion or 2 smaller peeled and cut into thick slices
2 Tbsp olive oil
1 ½ tsp cumin
1 ½ tsp fennel seeds
salt and pepper
A few sprigs of thyme optional
1 cup pearl barley
2 vegetable stock cubes
1 big handful of fresh flat-leaf parsley chopped (1/4 cup firmly packed once chopped)
zest half an orange
Handful of toasted almond slices
3 – 4 Tbs pickled sultanas

Dressing:

1 tsp Dijon mustard
¼ cup extra virgin olive oil
3 Tbs freshly squeezed blood orange or orange juice
1 tsp honey
1 Tbsp sherry vinegar or red wine vinegar

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Instructions

To make the pickled sultanas, add all the ingredients to a small pot and bring to a simmer. Cook for about 5 minutes over low heat. Remove from the heat and allow to cool. Decant into a jar with the bay leaf until use. The sultanas will absorb more of the pickling liquid over time.
Preheat the oven to 200C/400F and line a large baking tray with non-stick baking paper or a silicone baking sheet.
Peel the carrots, and cut them in half. Cut the thicker halves in half again and put them in a bowl with the thick red onion slices.
Add the olive oil and toss the vegetables until well coated.
Add the cumin and the fennel seeds and toss again. Spread the vegetables out on the lined baking sheet and roast for around 35 – 45 minutes until cooked through and starting to caramelize around the edges.
While the vegetables are roasting add the barley to a small pot with 3 cups of water and the stock cubes. Bring to a boil and cook over medium-low heat for 25-30 minutes. Drain and rinse briefly under cold water to stop the cooking process. Set aside.
Once the vegetables are cooked pick out any of the large thyme stalks (if you used them) and scrape them into a bowl with the cooked barley. Add in any of the fennel seeds from the pan. Toss to combine.
Chop the parsley and grate the orange zest and add it to the salad.
Mix all the dressing ingredients until emulsified and the honey has dissolved. Add this to the salad and toss until well combined. Add the pickled sultanas. Add another splash of vinegar and salt and pepper if necessary.
Serve on a large plate and scatter over the toasted almonds.