Barley and Carrot salad with barley and peanut crunch

Barley and carrot salad with crispy barley and candied peanut crunch topping. 

Trying to up veg intake? I am posting various salad and cooked veg dishes. I think we can learn to love veggies if we don’t love them already. I do, it’s what we eat most.

To make:
4 carrots
1 cup barley
A handful of parsley
2 green onions, chopped
1/3 cup golden raisins or another dried fruit.
Microgreens

Shred the carrot in a food processor. 
Cook 1 cup of barley in plenty of water until done, drain and cool. 

Assemble:
Combine cooled barley with carrots, green onion sliced on the diagonal, parsley, microgreens and golden raisins. Drizzle dressing over (below).
Top with plenty of crunchy topping (below).

Crunchy Topping:
Place 1 cup cooked barley in a bowl.
Spray with a bit of real olive oil. 
Dust with salt, sugar, cumin and cinnamon just a little of each.
Air fry until crisp, but not dry. 
1/2 cup candied peanuts or plain roasted peanuts, chopped.
Combine barley with peanuts. 

Dressing for salad: (sometimes I just use OJ, lemon and a drizzle of honey). 

2 tbs olive oil
1 tsp honey mustard 
Juice of 1/2 lemon
2 tsp honey
1 tbs orange or apple juice

Mix to emulsify.

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