Honey roasted carrot salad with cumin

Allergen – Contains nuts and gluten
Download Recipe
Honey roasted carrots on a plate sprinkled with herbs
g Best choice VG Vegan EF Egg free DF Dairy free Main meal

This recipe was developed by chefs at Western District Health Service.

  1. Pre heat oven to 180°c
  2. Mix oil and cumin, pour over carrots, mix well and roast until browned and tender. Remove from oven and drizzle over honey, mix and allow to cool.
  3. Roast onion pieces until soft and beginning to caramelise.
  4. Mix pearl barley, lemon juice, parsley and any cooking juices form vegetables, add a of the vegetables to the barley mix.
  5. Plate up the barley and vegetable mix, top with the remaining vegetables and sprinkle over the pine nuts.