Recipe

Roasted Carrot Salad

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Roasted Carrot Salad

Zesty barley topped with roasted carrots, coriander, black sesame seeds and delicious meatballs.




Ingredients to serve 2

  • ¾ cup x barley
  • 4 x carrots – peel
  • 250g x beef mince
  • 5g x fresh dill – chop leaves finely
  • 1½ tsp x Ground Spice Mix
  • ½ tsp x cumin seeds
  • 1 sachet x honey
  • ½ x lemon – zest & juice
  • 5g x fresh coriander – pick off leaves
  • ½ tbsp x black sesame seeds
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1½ cups x barley
  • 8 x carrots – peel
  • 500g x beef mince
  • 10g x fresh dill – chop leaves finely
  • 3 tsp x Ground Spice Mix
  • 1 tsp x cumin seeds
  • 2 sachets x honey
  • 1 x lemon – zest & juice
  • 10g x fresh coriander – pick off leaves
  • 1 tbsp x black sesame seeds
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Barley: Place a pot on medium-high heat, add the barley and pour in boiling water (enough to cover by 5cm, no salt). Bring to the boil and cook for 25-30 minutes until cooked, but with a slight bite. Drain and rinse with cold water.

Step 4

Carrot matchsticks: Cut in half crossways. Slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into matchsticks (about 5mm wide). Place in a single layer on a tin foil lined baking tray with a drizzle of olive oil, salt, pepper and cumin seeds. Roast in the oven for 30 minutes, until golden brown.

Step 5

Meatballs: Mix together the beef mince, Ground Spice Mix and dill and season generously with salt and pepper. Shape the mixture into golf ball sized meatballs. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the meatballs and cook for 8-10 minutes, until lightly browned and cooked through. Move them around in the pan to make sure they brown evenly.

Step 6

Honey lemon dressing: Mix together the lemon zest, olive oil (3 tbsp for 4; 1½ tbsp for 2; ¾ tbsp for 1) and honey. Season with HALF the lemon juice and salt and pepper.

Step 7

Serve by mixing the dressing through the barley. Top with the roasted carrots, coriander, black sesame seeds and meatballs.