Carrot and Barley Salad
Prep time
Total time
What you need
- 1 cup pearl barley, rinsed
- 4 large carrots, peeled and cut diagonally into chunks
- Olive oil spray
- 6-8 sprigs thyme
- salt and freshly ground black pepper, to taste
- 1 cup parsley leaves
- 3/4 cup toasted blanched almonds
- 3/4 cup ZOOSH Get Squeezed Lemon & Herb A Grain Salad’s Bestie
How to make it
COOK the barley as per packet directions. Drain and cool slightly.
COMBINE the carrots, oil, thyme and seasonings and then bake in a moderate oven 180ºC for 30-40 minutes or until tender. Cool slightly.
COMBINE barley with the carrots and remaining ingredients then toss through the parsley, almonds and dressing. Serve immediately
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