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Tuscan Pearl Barley Salad | With Oven-Roasted Carrots
(0)
45 min
Under an hour
Gurkerl Küche
Nussig-herzhafter Herbstgenuss nach toskanischer Tradition. Zarte Rollgerste verbindet sich mit im Backrohr karamellisierten Karotten, frischem Thymian und pikant-würzigem Pecorino. Vollendet mit herbem Rucola, knackigen Walnüssen und einer feinen Balsamico-Honig-Marinade entsteht ein herrlich sättigender Hauptspeisensalat für goldene Herbsttage.
Ingredients
Preparation method
Preparation & oven roasting
Preheat the oven to 200 °C top and bottom heat and line a baking sheet with baking paper.
Thoroughly wash the carrots, peel if desired, and cut into bite-sized slices or sticks.
Spread the carrots on the baking sheet, drizzle with 3 tbsp of extra virgin olive oil, and toss with fresh thyme, fine salt, and ground black pepper. Roast in the preheated oven for about 25 minutes until tender and lightly caramelized at the edges.
Chef's tip
The pearl barley can be cooked in advance the day before. Infused and served cold, it also makes an excellent, filling office salad.
If you love vibrant colors, you can mix standard carrots with yellow or purple varieties.
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