It was nice to spend a few days on the lighter side after the Christmas holidays. The food was delicious there but I missed having my usual load of veggies. I spent one week eating things I like but filled with good stuff. Continue reading
The other day I was reading through blogs and I saw The Paddington Foodie’s recipe of “Roasted Beetroot and Carrot Salad With Puy Lentils, Rocket and Feta” : I felt a craving for the carrot beetroot combination. With my head in the kitchen cupboard I was looking for ideas, when I found some barley and began putting this recipe together. In the end this recipe came together very spontaneously. I like these moments because I am always curious to taste the end result.
Winter Barley Salad
Recipe for 2-3
Prep time : 15-20 minutes
Cook time: 35-40 minutes
60 g pearl barley
200 g carrots
1 small onion
½ tsp thyme
3 tbsp olive oil
Salt and pepper
1 tbsp cider vinegar
1 tbsp chopped fresh parsley
1 small handful roughly chopped walnuts
Preheat oven at 220°C.
Put the barley into a pan and add four times its amount of water with some salt. Bring to a boil, cover and cook on low heat for 35-40 minutes (water should have absorbed by then).
Peel the carrot and quarter them. Cut into pieces of about 3 cm. Cut the onion in half and then each half into four parts, divide them up. I an oven proof dish add the carrots the onions 1 tbsp olive oil, dry thyme, salt and pepper. Mix and place in the oven for about 30 min, until they are lightly charred.
For the dressing mix the tbsp cider vinegar, 2 tbsp olive oil, salt and pepper.
Cut the beetroot into cubes of 1.5 cm. With a knife remove the orange peel and cut out each section. Divide each section in two.
Once the carrots and the barley are ready mix them with the beet root, the orange, the parsley, the walnuts and the dressing. Toss and serve.