Warm pearl barley & roasted carrot salad with dill vinaigrette - Good Food Middle East
This salad combines sweet carrots with the liquorice bite of a slightly acidic dressing and creamy blue cheese – a simple lunch or side dish
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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
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