Pearl Barley Salad - Ieke Booij

	Dinner Lunch Travel & Meal prep
Pearl Barley Salad

persons: 4

prep time: 10 minutes

cooks in: 40 minutes

difficulty: easy

This warm pearl barley salad with roasted carrot and fennel are delicious. It’s tossed with tahini. This recipe is for four people, but you can save a batter to eat another day (I love meal-prepping this kind of food because it stays suitable for up to a week!)

Tip: if you don’t have any pearl barley, you can also use quinoa, buckwheat or brown rice; that will make it gluten-free.

Ingredients

500 g	carrots, peeled and cut into diagonal slices
1	fennel, with tops cut into slices
2	banana shallots, quartered
4	garlic cloves, lightly crushed
1 tbsp	olive oil
300 g	pearl barley
100 g	vegan feta cheese, crumbled
2 tbsp	tahini, for serving
2 tbsp	olive oil
1 tbsp	white wine vinegar
1	juice of a lemon

How to make

1	Heat oven to 180C. 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.
2	Meanwhile, boil the pearl barley in a large pan of salted water until al dente, about 30 mins.
3	Make the dressing by whisking all the ingredients together with some seasoning. Remove the carrots from the oven.
4	Strain the pearl barley, toss through the sauce, carrots, fennel, and dill, and crumble the feta cheese. Finish with a drizzle of tahini mixed with 1 tbsp of warm water. Serve warm or cold with a slice or two of sourdough bread, if you like.

calories: 533 (27%)	fat: 21g (26%)	saturates: 8g (36%)	sugars: 8g (16%)
salt: 320mg (53%)	protein: 15g (26%)	carbs: 69g (138%)	fibre: 5g (17%)