Roast carrot & barley salad with pickled sultanas recipe

Pickled sultanas add a scrumptious pop of sweetness and acidity to this hearty winter salad. The carrots are roasted with crimson onion, cumin, fennel seeds and a touch of Aleppo pepper (or chilli) so as to add a heat depth of flavour. A vibrant orange French dressing pulls this salad collectively which might pair nicely with any meat, hen or fish.

You need to use raisins or currants as a substitute for the sultanas. Any leftovers will be saved in a jar with the pickling liquid for later use. These can be nice served on a cheese board or with grilled cheese toast.

After getting made the salad and tossed every part collectively, verify for seasoning and add one other splash of vinegar if needed and salt & pepper. Serve this salad alongside roast hen, at a braai with different grilled meat, or as a part of a Center Jap feast.

I’ve used blood oranges on this recipe as a result of they’re in season however any orange will work completely.

Methods to make roast carrot and barley salad

First, make the pickled sultanas and these will be made upfront. They may develop over time within the jar. 

Make sure that the crimson onions should not minimize too skinny in any other case, they are going to burn (mine have been a little bit too small).

First coat the greens in olive oil earlier than including the cumin, fennel seeds, salt and pepper. Toss nicely to coat.

Roast the greens for round 35 – 45 minutes till cooked via and beginning to caramelize across the edges.

Whereas the greens are roasting add the barley to a small pot with 3 cups of water and the inventory cubes. Carry to a boil and prepare dinner over medium-low warmth for 25-Half-hour till cooked however al dente. Drain and rinse briefly underneath chilly water to cease the cooking course of. 

As soon as the greens are cooked add them to a bowl with the cooked barley. Add in any of the fennel seeds from the pan and toss to mix.

Chop the parsley (together with the stalks) and grate the orange zest and add it to the salad.

Combine all of the dressing substances till emulsified and the honey has dissolved. Add this to the salad and toss till nicely mixed. Add the pickled sultanas, and if needed one other splash of vinegar and salt and pepper.

Serve on a big plate and scatter over the toasted almonds. These add a beautiful crunchy textural component.

What to serve with this Roast carrot and barley salad

Hen kebabs with yoghurt, paprika and lemon

Roast shoulder of lamb with rosemary and harissa

Grilled lamb chops with rosemary and garlic

Roast hen with buttery Morrocan spices

Just a few different salad recipes you would possibly like:

Roasted vegetable and cous cous salad

Greek Panzanella salad

Pear, blue cheese and walnut salad with a maple French dressing

Panzanella salad with white anchovies and fennel

Avocado and fennel salad with orange

My favorite salads for a braai / BBQ

My greatest citrus recipes for winter

Recipe – serves 4 – 6 as a aspect

Print

Roasted carrot and barley salad with pickled sultanas

Bask in a vibrant mix of flavours with my Roast Carrot & Barley Salad. That includes pickled sultanas & zesty orange French dressing. A style sensation!

• Writer: Sam Linsell
• Prep Time: 10
• Prepare dinner Time: 40
• Complete Time: 50 minutes
• Yield: 4-6
• Class: Salad
• Technique: Roast
• Delicacies: N/A

Pickled sultanas:

½ cup (95gms) sultanas or raisins
¼ cup water
¼ cup white wine vinegar
1 Tbs sugar
1 tsp salt
1 bay leaf (optionally available)

Roast carrot and barley salad:

800 – 900gms carrots (about 8 massive), peeled
1 massive crimson onion or 2 smaller peeled and minimize into thick slices
2 Tbsp olive oil
1 ½ tsp cumin
1 ½ tsp fennel seeds
Salt and pepper
Just a few sprigs of thyme (optionally available)
1 cup pearl barley
2 vegetable inventory cubes
1 large handful of contemporary flat-leaf parsley, chopped (1/4 cup firmly packed as soon as chopped)
Zest half an orange
Handful of toasted almond slices
3 – 4 Tbs pickled sultanas

Dressing:

1 tsp Dijon mustard
¼ cup Additional virgin olive oil
3 Tbs freshly squeezed blood orange or orange juice
1 tsp honey
1 Tbsp Sherry vinegar (or crimson wine vinegar)

To make the pickled sultanas, add all of the substances to a small pot and convey to a simmer. Prepare dinner for about 5 minutes over low warmth. Take away from the warmth and permit to chill. Decant right into a jar with the bay leaf till use. The sultanas will soak up extra of the pickling liquid over time.

Preheat the oven to 200C/400F and line a big baking tray with non-stick baking paper or a silicone baking sheet.

Peel the carrots, and minimize them in half. Reduce the thicker halves in half once more and put them in a bowl with the thick crimson onion slices.

Add the olive oil and toss the greens till nicely coated.

Add the cumin and the fennel seeds and toss once more. Unfold the greens out on the lined baking sheet and roast for round 35 – 45 minutes till cooked via and beginning to caramelize across the edges.

Whereas the greens are roasting add the barley to a small pot with 3 cups of water and the inventory cubes. Carry to a boil and prepare dinner over medium-low warmth for 25-Half-hour. Drain and rinse briefly underneath chilly water to cease the cooking course of. Put aside.

As soon as the greens are cooked select any of the massive thyme stalks (for those who used them) and scrape them right into a bowl with the cooked barley. Add in any of the fennel seeds from the pan. Toss to mix.

Chop the parsley and grate the orange zest and add it to the salad.

Combine all of the dressing substances till emulsified and the honey has dissolved. Add this to the salad and toss till nicely mixed. Add the pickled sultanas. Add one other splash of vinegar and salt and pepper if needed.

Serve on a big plate and scatter over the toasted almonds.

Key phrases: roast carrot, barley, salad, orange, French dressing, parsley, winter salad, citrus

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