Ottolenghi Carrot, Lemon, Roasted Tomato and Barley Salad
This is a super quick and simple salad which is very versatile. Eat it warm or room temperature, as a side or for a picnic.
Ingredients
- 210 g pearl barley
- 300 g datterini or cherry tomatoes
- 2 red onions peeled and cut into 8 wedges each (300g)
- 11 garlic cloves unpeeled (about one head)
- 50 g green pitted olives halved
- 1½ tsp fennel seeds
- ½ tsp caraway seeds
- ½ tsp dried oregano
- 1 large lemon; half sliced into 6 very thin rounds and the rest juiced to get 1tbsp
- 90 ml olive oil plus 1 tsp
- 500 g carrots scrubbed clean, halved lengthwise then cross the width.
- 20 g basil leaves torn
- 1 tbsp maple syrup
- 15 g parsley coarsely chopped
- fine sea salt
Instructions
- Wash the barley until the water runs clear, strain through a sieve and add to a medium saucepan. Add enough water to cover by about 5 centimetres and then bring to the boil on medium-high heat. Cook for 50-60 minutes, or as per the packet instructions until cooked through but with a slight bite. Strain through a colander placed in the sink and leave to drain and dry out.
- Meanwhile, preheat the oven to 220C. Place the next 7 ingredients with the lemon slices, ¾ teaspoon salt and 90ml of oil onto a large baking tray and bake for 20 minutes, until the vegetables have softened and taken on colour.
- Heat a griddle pan on high heat. Put the carrots into a medium mixing bowl and coat with the extra remaining 1 teaspoon of oil and ½ teaspoon salt. Once the pan is hot, grill the carrots for ten minutes, turning as necessary, until nicely charred and cooked through. Transfer back into the mixing bowl.
- Once the vegetables are cooked, transfer into the mixing bowl. Squeeze the garlic out of their papery skins (discard the skins). Add 15 grams of torn basil, all the maple syrup and lemon juice to the mixing bowl and toss gently to combine.
- Add the barley to a bowl and mix with the parsley and the remaining 1 tablespoon of olive oil. Transfer the barley mixture onto a large serving platter and layer the tomato and carrot mixture on top. Sprinkle over the remaining basil leaves and serve warm or at room temperature.
Notes
Recommended by Scarlett- delicious!