Barley, Roast Carrot and Blue Cheese Salad
By OcadoLife
Published on 16 January 2022
Salads can be warm, rich and comforting, and this roasted number proves it. The pears, carrot and walnut give it a real autumnal feel, while the pearl barley adds some welcome bite. The creamy, punchy blue cheese and tangy yoghurt balances the sweet flavours of the fruit and root veg perfectly, too. Time and servings
1 hr 5 minsTotal time
4Servings
1 hr 5 minsCooking time
Ingredients
- 180 g of pearl barley
- 300 g of baby topped carrots, cut in half lengthways
- 2 conference pears, cut into quarters and cored
- 1 tbsp of honey
- 50 g of walnuts
- 10 g of parsley, roughly chopped
- 20 g of chives, finely chopped
- 1 tbsp of red wine vinegar
- 100 g of greek yogurt
- 90 g of cropwell bishop blue stilton, finely chopped
- 5 g of tarragon, leaves finely chopped
- 3 tbsp of olive oil
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Rinse the barley in cold water then transfer to a saucepan and cover in cold water. Bring the barley up to the boil and then reduce the heat and simmer for 50-60 mins until tender.Step 2
Line two roasting tins with baking paper. Add the carrots and pears to one. Drizzle over 2tbsp of the oil and the honey. Season with some salt and pepper, then toss to coat everything and spread out into a single layer. Add the walnuts to the other tray and pop both into the oven, with the walnuts on the lower shelf.Step 3
After 8 mins the walnuts should be golden and roasted. Continue roasting the carrots and pears for further 20 mins.Step 4
While the carrots continue roasting, make the blue cheese dressing by adding the yoghurt, 60g of the cheese, the tarragon, 2tbsp water and a pinch of black pepper to a bowl and mixing together.Step 5
Once the barley is done, drain and allow to steam dry for a few mins. Then, transfer the barley to a mixing bowl and add the remaining 1tbsp of oil, along with the parsley, half of the chives, the red wine vinegar and some salt and pepper. Mix well.Step 6
Scoop the barley all over the base of a large plate and when the carrots and pears are done, heap them all over the top. Drizzle over some of the pan juices. Dollop on half the dressing and crumble over the roasted walnuts. Sprinkle over the remaining chives and, last but not least, crumble over the remaining 30g blue cheese. Serve the rest of the dressing on the side.