Lemon Barley and roasted carrot salad

From Modern Lunch, Allison Day. Great non-meat supper option! Fast and easy weekday meal

Great

% Daily Values based on a 2,000 calorie diet

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.