Warm pearl barley & roasted carrot salad with dill vinaigrette recipe | Good Food

Ingredients

• 1 large bunch of carrots peeled and cut into diagonal slices (approx. 500g/1lb 2oz)
• 5 banana shallots quartered
• 4 garlic cloves lightly crushed
• 1 tsp fennel seeds
• 1 tbsp olive oil
• 300g pearl barley
• small pack parsley roughly chopped
• ½ small pack dill roughly chopped
• 140g blue cheese crumbled
• a few fennel tops or dill, to serve (optional)
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• juice 1 lemon