5-ingredient pearl barley and roasted carrot salad

Step 1/5

• 1⅓ oranges
• 4 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

• 1⅓ tbsp olive oil
• 20 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

• 66⅔ g barley

• pot
• sieve

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

Step 4/5

• 23⅓ g carrot greens
• 33⅓ ml water
• 2 tbsp olive oil
• ⅔ 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!

Enjoy your meal!