Dukkah-roasted carrot & pearl barley salad

Name: Dukkah-roasted carrot & pearl barley salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 250 g pearl barley, rinsed; 150 g packs baby topped carrots, scrubbed; 2 tbsp olive oil; 1 tbsp Cooks' Ingredients Dukkah, plus extra to serve; 370 g jar chickpeas, drained (or 400g can chickpeas, drained and rinsed); 3 tbsp extra virgin olive oil, plus extra to serve; 1½ tsp balsamic vinegar; 2 tsp maple syrup; ½ orange, juice (about 1.5 tbsp); 1 clove/s garlic, crushed; 210 g pack pomegranate seeds; 20 g pack dill, fronds roughly chopped; 170 g pot baba ganoush

The Egyptian-style spice mix brings smoky flavours to this plant-packed salad.

5 out of 5 stars(1) Rate this recipe

VegetarianSource of fibre2 of your 5 a day10 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins
Pluscooling

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250g pearl barley, rinsed
2 x 150g packs baby topped carrots, scrubbed
2 tbsp olive oil
1 tbsp Cooks' Ingredients Dukkah, plus extra to serve
370g jar chickpeas, drained (or 400g can chickpeas, drained and rinsed)
3 tbsp extra virgin olive oil, plus extra to serve
1½ tsp balsamic vinegar
2 tsp maple syrup
½ orange, juice (about 1.5 tbsp)
1 clove/s garlic, crushed
210g pack pomegranate seeds
20g pack dill, fronds roughly chopped
170g pot baba ganoush

Preheat the oven to 200°C, gas mark 6. Bring a large pan of salted water to the boil and cook the pearl barley according to pack instructions. Drain and allow to cool for 20 minutes.
Meanwhile, in a large bowl toss the carrots with 1 tbsp olive oil and ½ tbsp dukkah. Season and arrange on a baking tray. Add the chickpeas to the same bowl with the remaining 1 tbsp olive oil and ½ tbsp dukkah. Season and spread out on another baking tray. Roast both for 25-30 minutes, until golden and crisping up. Meanwhile, in a bowl whisk the extra virgin olive oil, balsamic vinegar, maple syrup, orange juice and garlic together, then season.
Put the cooled pearl barley in a large bowl, add the chickpeas, ½ of the pomegranate seeds and most of the chopped dill. Pour over the dressing and toss well. Spoon the mixture over a large serving platter, dot with dollops of baba ganoush and top with the carrots. Scatter over the remaining pomegranate seeds and dill fronds, a drizzle of extra virgin olive oil and a sprinkling of dukkah.

Cook’s tip

Any extra salad keeps well covered in the fridge and makes a great lunch the next day. You can also use leftovers to fill pittas for a meal on the go.

Typical values per serving when made using specific products in recipe