Barley and Carrot salad with barley and peanut crunch

May 28, 2024 Published by Dina

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.

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

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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