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Roast Carrot & Barley Salad With Pickled Sultanas

Blossom Lady
Oct 23, 2023 07:57 AM
Roast Carrot & Barley Salad With Pickled Sultanas

Pickled sultanas add a delicious pop of sweetness and acidity to this hearty winter salad. The carrots are roasted with red onion, cumin, fennel seeds and a hint of Aleppo pepper (or chilli) to add a warm depth of flavour. A vibrant orange vinaigrette pulls this salad together which would pair well with any meat, chicken or fish.


Pickled sultanas:

  • ½ cup 95gms sultanas or raisins
  • ¼ cup water
  • ¼ cup white wine vinegar
  • 1 Tbs sugar
  • 1 tsp salt
  • 1 bay leaf optional

Roast carrot and barley salad:

  • 800 – 900gms carrots about 8 large, peeled
  • 1 large red onion or 2 smaller peeled and cut into thick slices
  • 2 Tbsp olive oil
  • 1 ½ tsp cumin
  • 1 ½ tsp fennel seeds
  • Salt and pepper
  • A few sprigs of thyme optional
  • 1 cup pearl barley
  • 2 vegetable stock cubes
  • 1 big handful of fresh flat-leaf parsley chopped (1/4 cup firmly packed once chopped)
  • Zest half an orange
  • Handful of toasted almond slices
  • 3 – 4 Tbs pickled sultanas


  • 1 tsp Dijon mustard
  • ¼ cup Extra virgin olive oil
  • 3 Tbs freshly squeezed blood orange or orange juice
  • 1 tsp honey
  • 1 Tbsp Sherry vinegar or red wine vinegar
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