Warm salad of roasted vegetables and barley
A great time of year to serve this warm salad – still cold enough outside, but it will soon be time to start looking forward to warmer days.
6 large shallots, halved
6 large garlic cloves, left whole
750g carrots, roughly chopped
750g beetroot beetroot, cut into wedges
2 sprigs each of fresh thyme and rosemary
4 tablespoons extra virgin olive oil
1 litre chicken stock
2 tablespoons fresh coriander
finely grated zest and juice 1lemon
2 tsp cumin seeds
100g Greek yogurt
salt and pepper
Preheat the oven to 200 c/fan forced 180c and line a roasting tin with baking paper. Place the shallots, garlic, carrots, beetroot, herbs and some salt and pepper in the prepared tray. Add half the oil, 3 tablespoons of the stock and stir well. Cover with foil and roast for 40 minutes. Remove the foil and roast for a further 15-20 minutes until the vegetables are tender.
Meanwhile, rinse the barley in a fine sieve and place in a saucepan. Add the remaining chicken stock and a pinch salt. Bring to the boil and simmer gently for about 30 minutes until the barley is al dente. Strain off and discard any remaining stock. Place barley in a large bowl.
Remove the vegetables from the oven and stir into the barley with the coriander and lemon juice, season to taste.
Heat the remaining oil in a small frying pan and gently fry the cumin seeds and lemon zest for 1 minute until fragrant. Spoon yogurt over the salad and drizzle over the cumin scented oil. Serve at once.
Copyright Food & Travel magazine, published 2017
Recipe and styling Louise Pickfordf