This recipe has got a lot going for it, just like Tina Brown, who kindly made it for us at Ripe. It’s always a pleasure to see Tina’s happy smiling face when you walk through the door in the morning.
This salad is delicious served with slow roasted lamb.
Cook the pearl barley.
Toss the carrots in a bowl with the dried mint, sumac, salt, pepper and 2 tbsp of the olive oil. Mix until well coated, then spread evenly on an oven tray