5-ingredient pearl barley and roasted carrot salad

Based on 8 ratings

Julia

Editor at Kitchen Stories

“For this recipe, you’ll cook with several ingredients in all possible ways to avoid waste. We’ll use all parts of the orange, from the flesh of the fruit to the juice, and zest. While the carrots get roasted in the oven, their greens get blended into a smooth dressing.”

Difficulty

Easy 👌
50
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-3+
100 g barley
carrots
oranges
5 tbsp olive oil
30 g pistachios
35 g carrot greens
50 ml water
1 tbsp mustard
salt
pepper
Metric
Imperial

Utensils

  • oven
  • fine grater
  • citrus press
  • peeler
  • cutting board
  • knife
  • 2 baking sheets
  • bowl (small)
  • whisk
  • pastry brush
  • pot
  • sieve
  • immersion blender
  • bowl

Nutrition per serving

Cal
416
Protein
5 g
Fat
31 g
Carb
21 g
  • Step 1/5

    Preheat oven to 180°C/360°F. Zest and squeeze out the juice of an orange, then fillet the remaining one. Peel and cut carrots into bite-sized pieces, and arrange them on a baking sheet.
    • oranges
    • carrots
    • oven
    • fine grater
    • citrus press
    • peeler
    • cutting board
    • knife
    • baking sheet

    Preheat oven to 180°C/360°F. Zest and squeeze out the juice of an orange, then fillet the remaining one. Peel and cut carrots into bite-sized pieces, and arrange them on a baking sheet.

  • Step 2/5

    Whisk olive oil and half of the orange juice. Season with salt and pepper and brush carrots with the mix, then roast carrots at 180°C/360°F for approx. 20 min. When 10 min. are left, add pistachios to another baking sheet and transfer to the oven to toast.
    • 2 tbsp olive oil
    • 30 g pistachios
    • salt
    • pepper
    • bowl (small)
    • whisk
    • pastry brush
    • baking sheet

    Whisk olive oil and half of the orange juice. Season with salt and pepper and brush carrots with the mix, then roast carrots at 180°C/360°F for approx. 20 min. When 10 min. are left, add pistachios to another baking sheet and transfer to the oven to toast.

  • Step 3/5

    Prepare pearl barley according to package instructions and season with salt. Drain and let cool slightly.
    • 100 g barley
    • pot
    • sieve

    Prepare pearl barley according to package instructions and season with salt. Drain and let cool slightly.

  • Step 4/5

    For the dressing, purée carrot greens, remaining orange juice, water, olive oil, and mustard for approx.  5 min., or until creamy. Add more water if needed and season with salt and pepper to taste. Add most of the dressing to the barley and mix briefly.
    • 35 g carrot greens
    • 50 ml water
    • 3 tbsp olive oil
    • 1 tbsp mustard
    • immersion blender
    • bowl

    For the dressing, purée carrot greens, remaining orange juice, water, olive oil, and mustard for approx. 5 min., or until creamy. Add more water if needed and season with salt and pepper to taste. Add most of the dressing to the barley and mix briefly.

  • Step 5/5

    Serve pearl barley with remaining dressing, roasted carrots, and orange fillets. Sprinkle with toasted pistachios, freshly ground pepper, and orange zest. Enjoy!

    Serve pearl barley with remaining dressing, roasted carrots, and orange fillets. Sprinkle with toasted pistachios, freshly ground pepper, and orange zest. Enjoy!