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Warm Barley Salad with Roasted Carrots and Feta_001

Warm Barley Salad with Roasted Carrots and Feta

A heartwarming and nutritious blend of tender barley, sweet roasted carrots, and creamy feta cheese, this Warm Barley Salad is a delightful symphony of textures and flavors. Perfect for a cozy dinner side or a hearty lunch, it's a dish that celebrates the simplicity and wholesomeness of Mediterranean ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Sides
Cuisine Mediterranean
Servings 4 people
Calories 350 kcal

Equipment

  • Medium saucepan with lid
  • Baking sheet
  • Parchment paper
  • Small bowl
  • Whisk
  • Large bowl

Ingredients
  

  • 1 cup pearl barley 200g
  • 2 cups water 473ml
  • 4 medium carrots peeled and sliced diagonally (1/2 inch thick) 300g
  • 2 tbsp olive oil 30ml
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup red onion finely chopped 40g
  • 1/4 cup fresh parsley chopped 15g
  • 1/4 cup crumbled feta cheese 50g
  • 2 tbsp lemon juice 30ml
  • 1 tsp honey 5ml
  • 1/4 cup sliced almonds toasted 30g

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a medium saucepan, combine the barley and water. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until the barley is tender and the water is absorbed.
  • While the barley cooks, toss the sliced carrots with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and pepper. Spread the carrots in a single layer on the prepared baking sheet.
  • Roast the carrots in the preheated oven for 20-25 minutes, turning once until tender and caramelized.
  • In a small bowl, whisk together the remaining olive oil, lemon juice, and honey to create a dressing.
  • Once the barley and carrots are cooked, combine them in a large bowl with the red onion, parsley, and half of the feta cheese.
  • Pour the dressing over the salad and toss to coat evenly.
  • Sprinkle the toasted almonds and the remaining feta cheese over the top before serving.

Notes

For a vegan variation, substitute feta with a vegan cheese or simply omit it.
Feel free to add other roasted vegetables like zucchini or bell peppers for added color and nutrition.
The salad can be served warm or at room temperature, making it versatile for any season or occasion.
Leftovers keep well in the refrigerator for up to 3 days, making it a great make-ahead meal option.
Keyword Feta, Healthy Salad, Mediterranean Diet, Roasted Carrots, Warm Barley Salad, Whole Grains