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Barley Salad with Pan-Roasted Carrots and Chickpeas.

Jacob Cowgill of Prairie Heritage Farm is a champion of barley, which he considers an underrated grain. He grows a heritage variety called Bronze Barley, but this recipe will work just as well with any pearled barley.

Ingredients

  • 1⁄2 cup pearled barley
  • 2 tbs. plus 2 Tsp. olive oil, divided, plus more to taste
  • 5 large carrots, cut into 1⁄2-inch pieces (2 cups)
  • 1 tsp. ground cumin, plus more for sprinkling
  • 1⁄4 cup raw pistachios
  • 1 cup cooked chickpeas
  • 4 green onions, chopped (1⁄2 cup)
  • 1⁄4 cup chopped, fresh mint
  • 2 Tbs. lemon juice, plus more to taste
  • 4 cups baby greens or arugula, optional

Preparation

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Margaret

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.