5-ingredient pearl barley and roasted carrot salad
Ingredients
Utensils
oven, fine grater, citrus press, peeler, cutting board, knife, 2 baking sheets, bowl (small), whisk, pastry brush, pot, sieve, immersion blender, bowl
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Nutrition per serving
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!
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