Carrot, Lemon, Roasted Tomato and Barley Salad

side dish · ⏱ 70 min · 5 portions · 65.0 g carbs / portion · vegan

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
http://flowcooking.food/en-us/recipe/472/carrot-lemon-roasted-tomato-and-barley-salad/