Warm barley salad with roasted carrots
Roast the carrots until their edges colour, then toss them with chewy barley. Mustard, lemon and pumpkin seeds give this warm salad a fresh, crunchy finish.
Editorial team Holland Magazine ·
Flevoland’s farm shops inspired this vegetable lunch. It is an original combination built around carrots; not every ingredient has to come from the province.
Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.
Equipment
Baking tray, baking paper, saucepan, sieve
Ingredients
- 600 g carrots, trimmed weight
- 250 g pearl barley with a cooking time of about 30 minutes
- 30 ml rapeseed oil
- 25 ml lemon juice
- 15 g wholegrain mustard
- 30 g pumpkin seeds
- 15 g flat-leaf parsley
- 2 g salt
- 0.5 g ground black pepper
- 1500 ml water for boiling
Method
- Preheat the oven to 200 °C, conventional top and bottom heat. Cut the washed carrots into pieces about 5 cm long and halve thick pieces lengthways. Toss with 20 ml oil, salt and pepper on a lined baking tray.
- Roast for 30–35 minutes until tender with browned edges. Turn halfway through.
- Meanwhile, bring the water to the boil. Rinse the barley in a sieve and cook according to the packaging, about 30 minutes. The grains should be cooked through but can retain some bite. Drain and let the steam escape for 5 minutes.
- Mix the remaining 10 ml oil with the lemon juice and mustard to make a dressing. Chop the parsley. Toss the barley, carrots, dressing and parsley together. Scatter over the pumpkin seeds and serve warm.
Storage
Cool leftovers within 2 hours, keep covered at 4 °C and eat within 2 days. Reheat a stored portion only once, until steaming hot throughout.
Allergens
Contains gluten (barley) and mustard.
An original salad inspired by Flevoland farm produce, without a claim to traditional origins. Not test-cooked by the editorial team. The two cooking processes run largely in parallel; a different type of barley may need longer.