- 400g bunched carrots
- 2 red onions
- 75g pearl barley
- 1 garlic clove
- 1 tbsp honey
- 1 tbsp wholegrain mustard
- 50g lamb's lettuce
- ½ x 250g ricotta
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 200ml boiling water
- 2 tsp cold water
- Roasting tin
- Small pan with lid
- Measuring jug
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Trim the tops off the carrots (save a handful of carrot tops for later). Scrub the carrots and slice them into thin batons. Peel the red onions and slice them into thin wedges. Scatter the carrots and red onions into a large roasting tin. Pour in 1 tbsp olive oil and season with a pinch of salt and pepper. Slide the veg into the oven and roast for 25 mins, till tender and slightly caramelised.
- 2.
Meanwhile, tip the pearl barley into a pan with a pinch of salt. Top up the pan with 200ml boiling water. Bring to the boil, then reduce to a simmer, cover with a lid and cook for 20-25 mins, till the barley is tender.
- 3.
Peel and grate the garlic into a bowl. Add 1 tbsp each honey, wholegrain mustard and olive oil, 2 tsp cold water and a pinch of salt and pepper. Stir together into a dressing.
- 4.
Rinse and finely chop the carrot tops. Pop them into a large bowl. Drain the barley and add it to the carrot tops. Add the lamb's lettuce, roasted carrots and onions. Toss with the dressing.
- 5.
Divide the salad between a couple of plates. Top with dollops of the ricotta and serve.
- Tip
Wotta lotta ricotta
You only need half of the tub of ricotta for this recipe, so keep the rest in your fridge. It will keep for a few days and is delicious mixed with finely chopped herbs, lemon zest and spooned onto baked sweet potatoes.
