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Carrot and barley salad with dates and raisins

Australian Gourmet Traveller recipe for carrot and barley salad with dates and raisins.

By Lisa Featherby
  • Serves 6
  • 20 mins preparation
  • 30 mins cooking
Carrot and barley salad with dates and raisins
Carrot and barley salad with dates and raisins

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

Ingredients

  • 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

Method

Main
  • 1
    Cook barley in boiling salted water until tender (20-30 minutes). Drain, transfer to a bowl and set aside to cool.
  • 2
    Meanwhile, combine spices with remaining ingredients in a bowl, toss to combine. Add barley, season to taste, toss to combine, serve.
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  • Author: Lisa Featherby