Warm Carrot and Barley Salad
This salad has so many things to love. Caramelised, honey roasted carrot sticks. Salty crumbled feta. Tangy oil and vinegar dressing. This can be served warm, but the left overs would be pretty perfect for cold leftovers too!
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Ingredients
- 1 cup pearl barley
- 3 cups vegetable stock 2 stock cubes and 3 cups water
- 1 packet Just Veg. Carrot Sticks
- 1 generous tbs honey
- 2 tbs +2 tbs extra virgin olive oil
- 2 tbs balsamic/red wine vinegar
- Salt and pepper to taste
- 50 g feta cheese crumbled
- ΒΌ cup packed continental parsley
Instructions
- Preheat oven to 170 degrees Celsius
- Place Just Veg. Carrot Sticks, honey, 2 tbs olive oil, and salt in a bowl and combine well
- Spread out onto a baking paper lined tray and bake for 25 minutes or until beginning to colour
- In the meantime, heat a pot on medium on the stove and add barley and stock. Cover and simmer for 20-30 minutes until grain is tender
- Into a bowl, combine cooked barley, cooked carrots, feta, parsley, remaining olive oil, vinegar and season if you wish.
- Combine well and serve warm.
