Warm pearl barley & roasted carrot salad with dill vinaigrette

Ingredients
  • 1 large bunch of carrots , peeled and cut into diagonal slices (approx. 500g/1lb 2oz)
  • 5 banana shallots , quartered
  • 4 garlic cloves , lightly crushed
  • 1 tsp fennel seeds
  • 1 tbsp olive oil
  • 300g pearl barley
  • small pack parsley , roughly chopped
  • ½ small pack dill , roughly chopped
  • 140g blue cheese , crumbled
  • a few fennel tops or dill, to serve (optional)
For the dressing
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • juice 1 lemon

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.
Made on
Tilda