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5-ingredient pearl barley and roasted carrot salad

Name: 5-ingredient pearl barley and roasted carrot salad
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: International
Ingredients: 0.5 cup barley; 6 carrots; 2 oranges; 5 tbsp olive oil; 1 oz pistachios; 1.25 oz carrot greens; 0.25 cup water; 1 tbsp mustard; salt; pepper

Based on 15 ratings

Julia Stephan

Community member

www.zuckerjagdwurst.com/de

"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 👌

Preparation

50 min

Baking

20 min

Resting

0 min

Ingredients

2Servings

66⅔ g

barley

carrots

1⅓

oranges

3⅓ tbsp

olive oil

20 g

pistachios

23⅓ g

carrot greens

33⅓ ml

water

⅔ 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

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How-To Videos

How to secure a cutting board

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Nutrition per serving

Cal416

Fat31 g

Protein5 g

Carb21 g

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!