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Giới thiệu
This carrot ribbon and pearl barley salad would make a bright and cheerful addition to any festive spread
Recipe
Makes 4-6 portions
3 medium carrots, peeled into ribbons
70g pearl barley
Seeds from half a pomegranate
A handful of winter leaves, washed
2 tbsp tahini
Half clove garlic, grated
2 tbsp lemon juice
1 tbsp chopped dill
200g cooked, drained chickpeas
Salt and pepper
Olive oil
1. Wash the barley, place in a pan with plenty of salted water, bring to a simmer. When tender (about 30mins) drain and set aside
2. Mix together the tahini, garlic and lemon juice. Add water as needed, little by little until a thick dressing consistency is reached
3. Mix together the barley, carrots, dill, leaves and chickpeas with the dressing and a good drizzle of olive oil. Season to taste, plate up and top with the pomegranate seeds
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