Warm pearl barley & roasted carrot salad with dill vinaigrette

• large bunch of carrots1

  peeled and cut into diagonal slices (approx. 500g/1lb 2oz)

• banana shallots↗5

  quartered

• garlic cloves↗4

  lightly crushed

• fennel seeds1 tsp tsp
• olive oil↗1 tbsp tbsp
• pearl barley↗300g g
• parsley↗small pack

  roughly chopped

• dill↗½ small pack

  roughly chopped

• blue cheese↗140g g

  crumbled

• fennel↗a few

  tops or dill, to serve (optional)

• olive oil↗2 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• lemon↗juice 1

  juice 1

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Put the sliced carrots in a large roasting tin with the shallots, garlic and fennel seeds. Drizzle over the oil, toss everything together and season. Roast for 35-40 mins until everything has caramelised and the carrots are tender.

2. 2

   Meanwhile, boil the pearl barley in a large pan of salted water until al dente, about 30 mins. Make the dressing by whisking all the ingredients together with some seasoning. Remove the carrots from the oven.

3. 3

   Strain the pearl barley and toss through the dressing, carrots, dill, parsley and half the cheese. Finish with a few of the fennel tops and the remaining cheese. Serve warm or cold with a slice or two of warm buttered soda bread, if you like.