5-ingredient pearl barley and roasted carrot salad

5-ingredient pearl barley and roasted carrot salad

Based on 15 ratings
Julia Stephan

Julia Stephan

Community member

"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

Servings2
66⅔ g
barley
4
carrots
1⅓
oranges
3⅓ tbsp
olive oil
20 g
pistachios
23⅓ g
carrot greens
33⅓ ml
water
tbsp
mustard
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-segment-an-orange

How to segment an orange

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal416
Protein5 g
Fat31 g
Carb21 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.
    • 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

    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.
    • 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

    Prepare pearl barley according to package instructions and season with salt. Drain and let cool slightly.
    • 66⅔ 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.
    • 23⅓ g carrot greens
    • 33⅓ ml water
    • 2 tbsp olive oil
    • 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!

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