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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
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