barley salad with roasted-spiced fennel & carrot

The plum trees are blossoming. Spring has arrived.

A delightful spring salad with substance.

A perfect salad for the early weeks of spring when the days are still cool and the season´s beautiful ingredients are starting to trickle in.  I love the chewy, nutty texture of the cooked barley, the satisfying sweetness from the roasted vegetables and the earthy spices that bring it all together.  Serve it with a bowl of guacamole or creamy hummus and this beetroot salad.

barley salad with roasted spiced fennel & carrot

serves 4 -6

ingredients

2 cups barley, cooked (see lemon barley water)

3 medium fennel bulbs

5 medium carrots

1 heaped tsp cumin seeds

1 heaped tsp coriander seeds

1 tsp turmeric powder

½ tsp cinnamon powder

⅛ tsp chilli flakes or chilli powder

2 Tbsp ghee or oil

⅓ cup fresh, roughly torn mint leaves

⅓ cup finely chopped fennel fronds

citrus dressing

zest from one lemon

zest of one orange

3 Tbsp lemon juice

2 Tbsp orange juice

3 Tbsp olive oil

2 Tbsp sweetener, honey, agave, or maple syrup

¼ heaped tsp salt

preparation

1. Preheat the oven to 405 degrees F/210C. Line a baking tray with parchment paper and set aside.
2. Prepare the barley, following these directions and keeping the water to make a luscious barley lemonade.
3. Wash the fennel, trim the stalks and fronds (save for the salad), remove the tougher ends and outer layer, and cut into small slices. Wash the carrots, peel them, and cut them into medium chunks. Set aside.
4. Dry roast the cumin and coriander seeds in a small pan. When lightly toasted, turn off the heat and grind to a rough powder with a mortar and pestle. Add the cinnamon, turmeric, paprika, and salt. Stir to combine.
5. Spread the vegetables in one layer on the baking tray lined with baking paper. Drizzle over the ghee and sprinkle over the spice mix. Toss the vegetables until they are well coated.
6. Place the tray in the oven and roast for about 30 minutes, or until the vegetables are browning. Remove from the oven and set aside to cool.

prepare the citrus dressing

7. Combine all the dressing ingredients in a bowl and whisk to combine; set aside.

assemble the salad

8. Place the cooked barley in a large salad bowl, pour over the dressing ingredients and allow to marinate for 15 – 30 minutes.
9. Once sufficiently marinated, add the roasted vegetables, fresh mint leaves, and fennel fronds to the bowl. Toss to combine, season with more salt and a few rounds of freshly ground pepper.

Goodness shared by Stacey