Warm Roasted Carrot And Barley Salad Food

WARM PEARL BARLEY & ROASTED CARROT SALAD WITH DILL VINAIGRETTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the sliced carrots in a large roasting tin with the shallots, garlic and fennel seeds. Drizzle over the oil, toss everything together and season. Roast for 35-40 mins until everything has caramelised and the carrots are tender.
• Meanwhile, boil the pearl barley in a large pan of salted water until al dente, about 30 mins. Make the dressing by whisking all the ingredients together with some seasoning. Remove the carrots from the oven.
• Strain the pearl barley and toss through the dressing, carrots, dill, parsley and half the cheese. Finish with a few of the fennel tops and the remaining cheese. Serve warm or cold with a slice or two of warm buttered soda bread, if you like.

WINTER ROASTED VEGETABLE SALAD WITH BARLEY

Steps:

• Cook barley according to package directions (I cooked 1 cup barley in 3 cups of water with a pinch of salt and it took about half an hour).
• Meanwhile, preheat oven to 400F and move the rack to the middle position.
• Prep your veggies (try to cut them into pieces that are about the same size (I aimed for about 1" pieces) so they cook more evenly) and add them to a baking sheet. Toss with the olive oil, garlic powder, Italian seasoning, and salt & pepper. Roast them for 20 minutes or until they're cooked. You can flip them halfway through if you wish, but I did not.
• Add the dressing ingredients to a bowl and whisk together until smooth. Adjust the lemon juice and seasonings as needed. Thin with 1 tablespoon of water at a time until your desired consistency is reached.
• Once everything is ready, you can either add it all to a large bowl or platter and assemble it like you would a salad, or you can portion it out into individual containers if you're going the meal prep route.

WARM ROASTED CARROT AND BARLEY SALAD

Steps:

• Heat oven to 425 degrees and place a rack on the lowest shelf. In a medium saucepan, combine barley with 4 cups water; season with 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 20 to 25 minutes. If the barley hasn't absorbed all of the water, drain off the excess.
• Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and toss to coat, spreading into an even layer. Season with salt and pepper. Place on the bottom oven rack and roast until tender and starting to turn golden, about 15 minutes. Remove from the oven, toss and return to the oven for 5 to 7 minutes until completely tender.
• While the carrots roast, make the dressing: In a medium bowl, whisk together the tahini, lemon juice, ras el hanout, garlic and 1/2 teaspoon salt. Add 3 to 4 tablespoons water, 1 tablespoon at a time, until it is smooth and has a pourable consistency.
• When the carrots are ready, remove them from the oven, drizzle with honey and sprinkle with lemon zest. Season with a pinch of salt and toss to coat.
• In a serving bowl, combine the carrots with the barley, arugula and parsley. Drizzle with the spiced tahini and sprinkle with almonds.

ROASTED CARROT AND LENTIL SALAD

Steps:

• Preheat the oven to 180°C
• Wash the Dutch carrots, take off the greens (use them to make pesto or add them to soups) and cut the carrots into big chunks
• Lightly coat the carrots in olive oil (about 1 tbsp) and add salt and pepper. Roast the carrots on a baking tray for 15 minutes at 180°C. They should be a little soft and caramelised, but still quite crunchy.
• Add the almonds onto the baking with the carrots after 5 minutes and roast together with the carrots for the remaining 10 minutes.
• Into a large bowl, add the lentils, chopped spring onion, chopped parsley and currants.
• Once the carrots and almonds are done, add them to the bowl too. Mix everything until combined.
• Add 2 tbsp olive oil and 1 tbsp white wine vinegar to a small dish and mix. Then add it into the large bowl and mix the salad. Add salt and pepper to taste.
• The salad tastes great when slightly warm but is also very tasty cold the next day. It can also be stored in an airtight container for up to 4 days in the fridge.

ROASTED BARLEY SALAD WITH BACON AND VEGETABLES

Steps:

• Put barley in a saute pan over medium heat and toast until medium brown. In a pot, bring the stock and water to a boil with the bay leaf and salt. Add toasted barley and cook until tender about20 minutes. Drain and spread out on cookie sheet to cool.
• Cook bacon in nonstick skillet until crisp. Remove and add the garlic to the same skillet. When it begins to turn light brown, add the carrots and thyme. Saute for 1 minute, then add the zucchini and continue to saute for another 30 seconds. Take off the heat and add vinegar and olive oil, and season. Set aside and let cool.
• Toss the barley with the sliced mushrooms, bacon, carrot mixture and parsley. Season well with salt and pepper and serve.

WARM ROASTED BEET SALAD

Steps:

• Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.

BULGUR WHEAT AND ROASTED VEGETABLE SALAD

Steps:

• Cover bulgur wheat with cold water in a saucepan, partially cover pan with lid, bring water/wheat to boil and then simmer for approximately 10 minutes or until cooked (wheat should have a plump, soft but slightly chewy consistency, take care that the water does not boil over the pan or the wheat will go everywhere!).
• Drain wheat in sieve, rinse with recently boiled water to remove starch, set aside in a bowl to cool.
• Wash and slice courgette, carrot and 1/2 the onion fairly thinly, chop pepper and mushrooms a little more chunkily (i like my pepper slightly crunchy, but prepare according to your taste).
• Mix veggies on a baking tray with 1 tsp oil, 1 tsp herbs, paprika and salt (this can be ommitted if you're watching your salt intake, the flavour of the veggies is still yummy).
• Grill vegetables under a moderately high grill until browned at the edges/cooked to your taste, remembering to turn after about 5-10 minutes to ensure cooking on both sides, set aside to cool.
• Chop the other 1/2 onion and the garlic clove, blend can tomatoes in a food processor (alternatively you could buy passata, or concentrated tomato juice); mix with onion, 1 tsp herbs, pinch black pepper, garlic and 1tsp olive oil in a saucepan.
• Cover with a pan-lid and simmer tomato sauce over a low heat for 10-15 minutes, until the liquid has reduced by about 1/3- it should be a relatively runny paste (alternatively you can microwave the sauce in a bowl, covered with microwave cling-film, for approximately 3 minutes on a high setting, followed by another three on a medium setting), set aside to cool.
• To the cooled bulgur wheat, add the linseeds and mixed pine nuts/pumpkin and sunflower seeds; mix the cooled sauce with the cooled vegetables, toss into the wheat/seeds.
• Enjoy, (or store in an airtight container in the fridge and eat within two days).