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Carrot, Lemon, Roasted Tomato and Barley Salad

Bright lemon and roasted tomato wake up tender pearl barley.
Charred carrots and sweet onions add a smoky, hearty bite.
Fresh basil finishes it all with a clean, sunny, tangy feel.

side dish ⏱ 70 min 430 kcal / portion 65.0 g carbs / portion (estimated) vegan 🔗 Original source

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Carrot, Lemon, Roasted Tomato and Barley Salad
v10 · rb0e705f985 20260727Z1751 Carrot, lemon, roasted tomato and barley salad 210 g pearl barley 1 piece lemon 110 ml olive oil 500 g carrot 20 g basil leaf 1 tbsp maple syrup 15 g parsley fine sea salt to taste 🍳 ⏱ 50-60 min wash and cook pearl barley until cooked through with a slight bite, then drain and dry out 🔥 preheat oven to 220°C 🔥 ⏱ 20 min bake roasted tomato and onion mix until softened and taking on colour ⏱ 10 min griddle carrots until nicely charred and cooked through 🌀 squeeze garlic from skins and toss roasted vegetables with torn basil, maple syrup, and lemon juice 🌀 mix barley with parsley and the remaining 1 tablespoon of olive oil 🌀 transfer griddled carrots into the mixing bowl and combine with the roasted tomato and garlic mixture 🍳 layer barley on a large serving platter and top with tomato and carrot mixture, then sprinkle remaining basil leaves and serve warm or at room temperature 300 g tomato 300 g red onion 11 pieces garlic clove 50 g olive 1½ tsp fennel seed ½ tsp caraway seed ½ tsp oregano 55 ml 0.5 pieces ¾ teaspoon salt 90ml oil · 82 ml torn basil · 15 g 0.5 pieces ½ tsp salt remaining 1 tsp oil · 11 ml remaining basil leaves · 5 g basil leaf
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Preparation steps

  1. wash and cook pearl barley until cooked through with a slight bite 50-60 min, then drain and dry out
  2. preheat oven to 220°C
  3. bake roasted tomato and onion mix 20 min until softened and taking on colour
  4. griddle carrots 10 min until nicely charred and cooked through
  5. squeeze garlic from skins and toss roasted vegetables with torn basil, maple syrup, and lemon juice
  6. mix barley with parsley and the remaining 1 tablespoon of olive oil
  7. transfer griddled carrots into the mixing bowl and combine with the roasted tomato and garlic mixture
  8. layer barley on a large serving platter and top with tomato and carrot mixture, then sprinkle remaining basil leaves and serve warm or at room temperature

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