Ingredients
For the warm barley salad:
- 1 cup pearl barley (200 g)
- 800 g carrots, peeled, halved lengthwise, and cut into 7–8 cm long sticks (about 1.5 cm thick).
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- sea salt and black pepper, to taste
- 1 small bunch flat-leaf parsley, roughly chopped, plus more to garnish
- 30 g slivered almonds, lightly toasted (1/4 cup)
- Seeds from 1/2 a pomegranate
- For the dressing:
- 2 tablespoons tahini (well-stirred)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon white miso paste (shiro)
- 1 teaspoon pure maple syrup
- 1 small clove garlic, minced
- sea salt, to taste
- 2-3 tablespoons water, as needed to thin
Instructions
- Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
- Cook the barley: In a medium saucepan, bring 750 ml (3 cups) of salted water to a boil. Add the barley, reduce the heat to low, and simmer uncovered for 25–30 minutes, until tender but still slightly chewy. Drain any excess liquid and set aside.
- Roast the carrots: Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and maple syrup and toss to coat, spreading into an even layer. Season with salt and pepper. Roast for 15 minutes, toss, then roast for another 7–10 minutes, or until golden and tender.
- Make the dressing: In a medium bowl, whisk together the tahini, lemon juice, miso paste, maple syrup, garlic, and salt. Add the water, one tablespoon at a time, until the dressing is smooth and pourable.
- Assemble the salad: In a large serving bowl, combine the cooked barley, parsley, two-thirds of the almonds, and the roasted carrots. Drizzle with the tahini dressing and toss gently. Scatter over the remaining almonds, pomegranate seeds, and a few parsley leaves for garnish. Serve warm or at room temperature. Enjoy!
Nutrition
Notes
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