Lemon Barley and roasted carrot salad
100%
1
By Adam Hall
Lemon Barley and roasted carrot salad
4 steps
Prep:2minCook:30min
From Modern Lunch, Allison Day.
Great non-meat supper option! Fast and easy weekday meal
Updated at: Thu, 17 Aug 2023 01:08:46 GMT
Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories390.7 kcal (20%)
Total Fat17.7 g (25%)
Carbs49.3 g (19%)
Sugars6.3 g (7%)
Protein11.2 g (22%)
Sodium174.4 mg (9%)
Fiber10.4 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Coat carrots with oil, salt, then on sheet pan for ~ 18 min, until tender and caramel iced on the bottom
Step 2
In a medium saucepan, cover barley with 4 inches of water and bring to a boil. Reduce heat and simmer partly covered for ~23 min, until soft. Drain, rinse with cold water, then drain again.
Step 3
While you wait, add the lemon, 2 tbs olive oil, garlic, pomegranate, cilantro, and mix in a serving bowl. Add the barley and carrots when they are finished and mix again.
Step 4
Top with goat cheese to serve.
Notes
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