Top-To-Tail Carrot Salad
Preheat the oven to 220C/200C fan forced. Place the carrots in a large roasting pan. Drizzle with oil, season with salt and toss to combine. Roast for 20 minutes. Add the tarragon and toss to combi…
- Cook1 h 30 min
- Total1 h 30 min
- Serves2
- LevelIntermediate
Ingredients
- 3 bunches baby rainbow carrots, scrubbed or peeled, trimmed
- 2 tbsps. extra virgin olive oil
- 1/2 bunch Salt flakes, to season
- 150g (2/3 cup) fresh tarragon
- 40g (2 cups) pearl barley, rinsed
- 2 tbsps. CARROT TOP AND TARRAGON PISTOU:
- 45g (1/4 cup) fresh carrot tops
- 1 chopped fresh tarragon
- 125ml (1/2 cup) pepitas, toasted
- garlic clove, chopped
Method
- Preheat the oven to 220C/200C fan forced. Place the carrots in a large roasting pan. Drizzle with oil, season with salt and toss to combine. Roast for 20 minutes. Add the tarragon and toss to combine. Roast for a further 20 minutes or until carrots are tender.
- Meanwhile, cook the barley in a saucepan of boiling water for 35 minutes or until tender. Drain.
- For the pistou, process all ingredients in a food processor until smooth.
- Serve the carrots on a bed of barley, drizzled with the pistou. Season.
