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Honey Roasted Carrot Salad

by noshnosh (follow)
Easy (2864)      Healthy (1883)      Family (1509)      Vegetarian (1507)      Quick (1385)      Simple (966)      Kids (743)      Vegetables (485)      Salad (359)      Winter (314)     
This vibrant summery salad is versatile in that it can easily be used as a side to barbecued meats or non-animal proteins, or served as a flavoursome and attractive main meal.

The chewy texture of the pearl barley pairs well with the soft crunch of the carrots, and has an overall sweet-savoury palate to it.



Cooking Time: 30 minutes
Makes: 6 servings (as a main)

Ingredients
1 cup barley
500g carrots, cut into matchsticks
1 red onion, cut into thin wedges
1 tbsp olive oil
2 tsp ground cumin
2 tbsp pine nuts
1 tbsp honey
2 tbsp lemon juice
1/2 bunch parsley, finely chopped

Method
Preheat oven to 200C.
In a medium saucepan, place the barley and 3 cups water, bringing to a boil over a high heat. Reduce to a simmer and leave until just tender. Drain and rinse with cold water.

Meanwhile spread the carrots and onion across a lined baking tray and sprinkle with olive oil, cumin, pine nuts and honey. Roast for 20 minutes.

Stir lemon juice and parsley through the barley, and then toss through the carrot and onion mixture before serving.


Categories
#Vegetarian
#Salad
#Healthy
#Family
#Kids
#Summer
#Winter
#Main
#Side
#Quick
#Easy
#Simple
#Vegetables
#Barley
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