Warm Pearl Barley & Roasted Carrot with Pickled Shallots & Dill Vinaigrette

Name: Warm Pearl Barley & Roasted Carrot with Pickled Shallots & Dill Vinaigrette
Yield: Makes 4 Portions
Cuisine: British
Ingredients: A few sprigs of dill; 25 g (1 oz) sugar; 85 ml (3 fl oz) water; 1 tablespoon yellow mustard seeds; Small handful spinach, shredded; 300 g (11 oz) baby carrots, washed; 100 g (3½ oz) shallots; 100 ml (3½ fl oz) good oil; Sprig of thyme; 150 g (5 oz) pearl barley; 1 tablespoon black peppercorns; 1 tablespoon coriander seeds; 85 ml (3 fl oz) white wine vinegar; 2 cloves garlic, crushed in the skins

Preparation info

Makes
4
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

I just love barley; I watch it grow beside my house every year. It is a very versatile ingredient and adds a great texture to dishes. The combination of the sweet, roasted carrots and the pickled shallots give the dish a sweet and sour lift – it’s just wonderful.

Ingredients

150 g (5 oz) pearl barley
Sprig of thyme
2 cloves

Europe
United Kingdom
Scotland
Vegan

Method

The first task is to prepare the barley. Soak it in cold water for a couple of hours, then once it has softened rinse it in cold water. Pop it into a pan with the thyme and the crushed cloves of garlic, and some salt and pepper, and top it up with water. Bring to a simmer and cook until tender.
Once cooked, drain the water, spread out onto a tray and allow to c