Honey roasted carrot salad with cumin

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Allergen – Contains nuts and gluten

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g VG Vegan EF Egg free DF Dairy free Main meal

Ingredients

Carrots - 250 gram (Cut into batons)

Oil – olive - 2 tsp.

Cumin seeds - 1 tsp. (Ground)

Honey - 1 tsp.

Onion – red - 135 grams (1) (Wedges)

Pearl barley - ¾ cup (Cooked)

Pine nuts - 40 grams (Roasted)

Lemon juice - 10 ml

Parsley – continental - 2 tbsp.

Carrots - 500 gram (Cut into batons)

Oil – olive - 15 ml

Cumin seeds - 2 tsp. (Ground)

Honey - ½ tbsp.

Onion – red - 270 grams (2) (Wedges)

Pearl barley - 1 ½ cups (Cooked)

Pine nuts - 75 grams (Roasted)

Lemon juice - 20 ml

Parsley – continental - ¼ bunch

Carrots - 2.5 kg (Cut into batons)

Oil – olive - 75 ml

Cumin seeds - 20 grams (Ground)

Honey - 50 grams

Onion – red - 1.3 kg (10) (Wedges)

Pearl barley - 3.0 kg (Cooked)

Pine nuts - 375 grams (Roasted)

Lemon juice - 100 ml

Parsley – continental - 2 bunches

Method

Pre heat oven to 180°c
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.
Roast onion pieces until soft and beginning to caramelise.
Mix pearl barley, lemon juice, parsley and any cooking juices form vegetables, add a of the vegetables to the barley mix.
Plate up the barley and vegetable mix, top with the remaining vegetables and sprinkle over the pine nuts.

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

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.