Name: Carrot, lemon, roasted tomato and barley salad
Ingredients: 210g pearl barley; 300g datterini or cherry tomatoes; 2 red onions, peeled and cut into 8 wedges each (300g); 11 garlic cloves, unpeeled (about one head); 50g green pitted olives, halved; 1½ tsp fennel seeds; ½ tsp caraway seeds; ½ tsp dried oregano; 1 large lemon; half sliced into 6 very thin rounds, and the rest juiced to get 1tbsp; 90ml olive oil, plus 1 tsp; 500g carrots, scrubbed clean, halved lengthwise then cross the width.; 20g basil leaves, torn; 1 tbsp maple syrup; 15g parsley, coarsely chopped; fine sea salt

Serves 4 - 6

Prep 10 mins

Cook 1 hr

This is a super quick and simple salad which is very versatile. Eat it warm or room temperature, as a side or for a picnic. It’s completely vegan, but would go great with some grilled manouri or whipped feta.

Ingredients

210g	pearl barley
300g	datterini or cherry tomatoes
2	red onions, peeled and cut into 8 wedges each (300g)
11	garlic cloves, unpeeled (about one head)
50g	green pitted olives, halved
1½ tsp	fennel seeds
½ tsp	caraway seeds
½ tsp	dried oregano
1	large lemon; half sliced into 6 very thin rounds, and the rest juiced to get 1tbsp
90ml	olive oil, plus 1 tsp
500g	carrots, scrubbed clean, halved lengthwise then cross the width.
20g	basil leaves, torn
1 tbsp	maple syrup
15g	parsley, coarsely chopped
	fine sea salt

Method

Wash the barley until the water runs clear, strain through a sieve and add to a medium saucepan. Add enough water to cover by about 5 centimetres and then bring to the boil on medium-high heat. Cook for 50-60 minutes, or as per the packet instructions until cooked through but with a slight bite. Strain through a colander placed in the sink and leave to drain and dry out.
Meanwhile, preheat the oven to 220C. Place the next 7 ingredients with the lemon slices, ¾ teaspoon salt and 90ml of oil onto a large baking tray and bake for 20 minutes, until the vegetables have softened and taken on colour.
Heat a griddle pan on high heat. Put the carrots into a medium mixing bowl and coat with the extra remaining 1 teaspoon of oil and ½ teaspoon salt. Once the pan is hot, grill the carrots for ten minutes, turning as necessary, until nicely charred and cooked through. Transfer back into the mixing bowl.
Once the vegetables are cooked, transfer into the mixing bowl. Squeeze the garlic out of their papery skins (discard the skins). Add 15 grams of torn basil, all the maple syrup and lemon juice to the mixing bowl and toss gently to combine.
Add the barley to a bowl and mix with the parsley and the remaining 1 tablespoon of olive oil. Transfer the barley mixture onto a large serving platter and layer the tomato and carrot mixture on top. Sprinkle over the remaining basil leaves and serve warm or at room temperature.