Go Back
–+ servings
Gerstensalat mit gebackenen Karotten, gerösteten Mandeln, frischer Petersilie, Granatapfelkernen und Feta-Käse
Elle

Barley Salad With Roasted Carrots

3.85 from 44 votes
A delicious and simple barley salad made with spice-roasted carrots, feta and fresh parsley. Omit the cheese to keep this recipe dairy-free. Makes great leftovers!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 407

Ingredients
  

  • 7-8 medium carrots, peeled and cut into diagonal slices (500 g)
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds coarsely crushed with pestle and mortar
  • 1 teaspoon paprika (sweet)
  • 1/2 teaspoon ground turmeric
  • 1 cup pearled barley (200g)
  • 2 tablespoons lightly toasted almonds (either whole and chopped or slivered)
  • large handful of parsley leaves, roughly chopped
  • seeds from 1/2 pomegranate
  • crumbled feta, to serve
For the dressing:
  • 1/4 cup freshly squeezed lemon juice (60ml)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 3 tablespoons extra-virgin olive oil

Instructions
 

  1. Cook the barley in 3 x water for 30 minutes (according to package instructions). Remove from heat and allow the barley to stand for 15 minutes. If liquid remains, drain the barley in a colander (or use the lid of the pot to strain off any excess moisture).
  2. Meanwhile, preheat oven to 400°F / 200°C and line a baking sheet with parchment paper.
  3. Place carrots, olive oil, cumin, coriander, paprika, and 1/2 teaspoon turmeric in a bowl, season well with sea salt and freshly ground black pepper, and mix well.
  4. Spread out in a single layer on a baking tray and roast for 25 minutes, flipping halfway, until golden and tender. Set aside to cool.
  5. To make the dressing, whisk together the lemon jucie ingredients. Pour over the barley, stir in the roasted carrots and any spices from the tray, plus the almonds and parsley. Toss well to combine, add the pomegranate seeds and toss again. Adjust seasoning to taste. Serve with crumbled feta on top.
  6. Any leftover salad will keep well in the fridge until the following day, although you may want to add a squeeze of lemon juice to refresh the flavor.
  7. This dish is delicious warm, at room temperature or cold. I highly recommend serving it with feta cheese, as I think it works perfectly with the other flavors and elevates the salad to the next level of tastiness. :)

Nutrition

Calories: 407kcal

Notes

  • Roast the almonds in a skillet or frying pan for about 5 minutes over medium heat or until they’re golden brown.
  • If you don’t have coriander seeds on hand you can substitute 1 teaspoon ground coriander.
  • This recipe can easily be made vegan by replacing the honey with maple syrup and omitting the feta cheese.

Tried this recipe?

Let us know how it was!