Sweet glazed carrots and onions, garlic infused oil and crispy herby barley come together to create the only salad you really need this winter.
600g carrots, sliced
2 white onions, sliced
2 tbsp olive oil
½ tsp sea salt
200g cooked barley
½ lemon, juiced
2 tbsp garlic oil (recipe below)
Garlic oil (makes ⅓ cup)
6 cloves garlic, sliced
70g cup olive oil
Preheat your oven to 180˚C. Toss the sliced carrots and sliced white onions onto a baking tray, drizzle with 1 tbsp olive oil and salt and mix.
Roast for 25 minutes, until the edges are starting to crisp. Add the cooked barley to the tray, mix, and drizzle with remaining tbsp of olive oil.
Roast for another 10-12 minutes, until the barley is crispy and the edges of the carrots/onions have browned. Stir the dill, tarragon and lemon juice through the grain/veg and drizzle with a couple tbsp garlic oil.
To make the garlic oil, add oil and garlic to a small sauce pan. Simmer the garlic, stirring often, until golden. Transfer both the oil and garlic to a bowl and let cool. Store in a jar at room temperature, and use it to top soups, salads, veg and pasta!