If you have found this recipe by chance, welcome to The Together Plan, a charity working to revive Jewish community life in Belarus. History, heritage and culture is high on our agenda and food is intrinsic to who we are… Do explore the rest of our website to find out more about our current projects as well as how you can get involved and support us. You will also stumble on some more of our delicious recipes.
For the dressing:
Boil the pearl barley in a large pan of salted water with a bay leaf, and cook for about 30 minutes until the barley is al dente. Strain and allow to cool.
Heat 1 tbsp olive oil and fry the red onions until soft and translucent. Add 1 tsp cumin and 1 tsp ground coriander and cook for a further five minutes. Allow to cool and add to the pearl barley.
Make the dressing by whisking all the ingredients together.
Toss the carrots and courgette with the garlic and olive oil, season with salt and pepper and either roast in the oven or barbeque for 35-40 minutes until everything has caramelised and golden in colour.
Add the dressing to the barley and mix in the cooked red onion.
Top the barley with the roasted vegetables, blue cheese and parsley.
The salad can be served warm or at room temperature.
Pearl barley and roasted carrot salad was devised and photographed by Michelle Rose @ www.mobilefoodieco.uk
If you enjoyed this recipe and would like to see more in the future, consider supporting us with a donation or click here to find out how else you can get involved.
We love it when people share our recipes! Click the buttons below to share this recipe on social media and make sure to let the recipients know it came from us! Our volunteers have spent plenty of time researching and curating these recipes for us from around the world! Click here to see other recipes in our series.