Recipe: Ultimate Winter Salad

Recipe: Ultimate Winter Salad

Recipe blogger and home-cook extraordinaire Laura Williams shares her recipes for wholesome dishes to get you inspired in the kitchen

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Foodie  Foodie  on 30 Nov '18


Serves: 3–4

Prep time: 10 min

Cooking time: 30 min


Ingredients:

For the salad:

  • 150g pearl barley
  • 12 medium-sized heirloom carrots
  • 4 tbsp olive oil
  • 1½ tbsp Dijon mustard
  • 1 large lemon
  • 1 large bunch parsley
  • 150g pomegranate seeds

For the pesto:

  • 1 large bunch basil
  • 30g walnuts
  • 1 clove garlic
  • 50g grated Parmesan
  • juice of 1 lemon
  • 100ml olive oil

To serve:

  • natural yoghurt


Method:

  1. Begin by making the pearl barley according to packet instructions. Cook until al dente, rinse with cold water and set aside.
  2. Slice the carrots in half lengthways and place on a lined baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Toss to coat. Slice the lemon in half and rub in the residual oil. Place the lemon on the tray with the carrots, ensuring that the insides are facing upwards. Place in a preheated oven at 200°C and roast for 20–30 min, or until the carrots have softened and the lemon is beginning to char around the edges. Once cooked, remove from the oven and set aside.
  3. To make the dressing, place 3 tbsp olive into a lidded jar and add in the mustard, some salt and and pepper and the juices from the roasted lemon. Place the lid on the jar and shake to combine. Pour the dressing onto the pearl barley and stir to coat. Add in the pomegranate seeds (leaving a few aside for serving) and plenty of freshly chopped parsley. Season to taste.
  4. To make the pesto, place the basil, walnuts, garlic, Parmesan and lemon juice in a food processor. Blitz whilst pouring in the olive oil until the pesto is smooth.
  5. To serve, place the pearl barley on a large serving platter and top with the roasted carrots. Drizzle with the pesto and some fresh natural yoghurt and finish with a scattering of pomegranate seeds.


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