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Carrot and barley salad with dates and raisins

Freekah, farro, cracked wheat and barley all taste great tossed through this sweet and savoury salad.

You'll need

300 gm pearl barley 1 tsp each coriander and cumin seeds, dry-roasted, coarsely pounded in a mortar and pestle 3 carrots, coarsely grated 40 gm (¼ cup) pine nuts, toasted 40 gm (¼ cup) golden raisins, soaked in warm water for 5 minutes, drained 3 dates, pitted, cut into slivers Juice of 1 lemon and 1 orange ½ tsp sweet paprika ¼ tsp turmeric 1 bunch coriander, coarsely chopped ¼ cup (firmly packed) flat-leaf parsley, coarsely chopped 1 tsp red wine vinegar 2 tbsp extra-virgin olive oil


  • 01
  • Cook barley in boiling salted water until tender (20-30 minutes). Drain, transfer to a bowl and set aside to cool.
  • 02
  • Meanwhile, combine spices with remaining ingredients in a bowl, toss to combine. Add barley, season to taste, toss to combine, serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2009

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