Roasted carrot and barley salad with pickled sultanas
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Servings
4 -6
-
Course
Salad
-
Cuisine
International
Roasted carrot and barley salad with pickled sultanas
Report
Indulge in a vibrant blend of flavours with my Roast Carrot & Barley Salad. Featuring pickled sultanas & zesty orange vinaigrette. A taste sensation!
Share:
Ingredients
Pickled sultanas:
- ½ cup sultanas or raisins, 95 grams
- ¼ cup water
- ¼ cup white wine vinegar
- 1 Tbs sugar
- 1 tsp salt
- 1 bay leaf optional
Roast carrot and barley salad:
- 800 carrots about 8 large, peeled, 900 grams
- 1 red onion or 2 smaller onions, peeled and cut into thick slices, large
- 2 Tbsp olive oil
- 1 ½ tsp cumin
- 1 ½ tsp fennel seeds
- salt
- black pepper
- thyme optional, a few sprigs
- 1 cup pearl barley
- 2 vegetable stock cubes
- 1 flat-leaf parsley chopped (1/4 cup firmly packed once chopped, big handful, fresh
- orange zest half orange, zest
- almond slices toasted, handful
- 3 sultanas pickled, 4 tablespoons
Dressing:
- 1 tsp Dijon mustard
- ¼ cup extra virgin olive oil
- 3 Tbs blood orange juice or orange juice, freshly squeezed
- 1 tsp honey
- 1 Tbsp sherry vinegar or red wine vinegar
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
