Carrot and barley salad with dates and raisins

AT A GLANCE

  • Serves 6 people

Freekah, farro, cracked wheat and barley all taste great tossed through this sweet and savoury salad.

  • 300 gm pearl barley
  • 1 tsp each coriander and cumin seeds, dry-roasted, coarsely pounded in a mortar and pestle
  • 3 carrots, coarsely grated
  • 40 gm (¼ cup) pine nuts, toasted
  • 40 gm (¼ cup) golden raisins, soaked in warm water for 5 minutes, drained
  • 3 dates, pitted, cut into slivers
  • Juice of 1 lemon and 1 orange
  • ½ tsp sweet paprika
  • ¼ tsp turmeric
  • 1 bunch coriander, coarsely chopped
  • ¼ cup (firmly packed) flat-leaf parsley, coarsely chopped
  • 1 tsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
01   Cook barley in boiling salted water until tender (20-30 minutes). Drain, transfer to a bowl and set aside to cool.
02   Meanwhile, combine spices with remaining ingredients in a bowl, toss to combine. Add barley, season to taste, toss to combine, serve.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON AND LISA FEATHERBY

FEATURED IN

Dec 2009

Dec 2009

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