Roast Carrot & Barley Salad With Pickled Sultanas
Oct 23, 2023 07:57 AM
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.
Ingredients:
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
Dressing:
- 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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