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Dill-marinated Carrot, Barley & Chickpea Salad
This salad is everything you need - healthy and delicious.
- Serves: 8 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 60 mins
Ingredients
500 g Findus rainbow carrots
¼ C (60 ml) red wine vinegar
2 Tbsp (30 ml) olive oil
¼ C (60 ml) dill leaves
1 Tsp (5 ml) crushed garlic
½ Tsp (2.5 ml) fine salt
¼ Tsp (1.25 ml) ground pepper
¾ C (180 ml) pearl barley
3 C (750 ml) cold water
1 C (250 ml) vegetable stock
250 g peas, cooked
1 C (400 g) chickpeas, drained
zest of 1 lemon
juice from 1 lemon
2 rounds of feta, diced
2 spring onions, finely sliced
1 ½ avocadoes, diced
Method
Bring a pot of salted water to the boil. Boil the carrots for 2 minutes and refresh it in some cold water.
Combine the vinegar, oil, dill, garlic, salt and pepper and pour this over the carrots. Cover with plastic and place it in the fridge to marinate for 1 hour.
Place the barley, water and stock into a pot and bring it up to a boil. Once boiling, turn the heat down and allow it to simmer for 45 minutes. Strain and allow it to cool.
Combine the cooled barley, chickpeas, lemon zest, lemon juice, feta and spring onions.
Stir in the marinated carrot slices with marinate that will act as the dressing. Scatter the avocado on top and serve.
Alternatively the salad can be served with either smoked chicken or cooked and shelled prawns
