Roasted Carrot and Barley Salad with Balsamic Vinaigrette
(adapted from Good Food Magazine November 2008)
500g carrots, cut into batons
1 tbsp olive oil
250g pearl barley
300g Tenderstem broccoli, cut into medium-size pieces
100g sun dried tomatoes, sliced
1 small red onion, diced
2 tbsp pumpkin seeds, toasted
1 tbsp small capers, rinsed
15 black olives, pitted
20g pack basil, chopped
For the dressing
5 tbsp balsamic vinegar
6 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 garlic clove, finely chopped
Heat oven to 200C. Place the carrots on a baking tray and toss with olive oil. Roast for 20 mins.
Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. Serve.