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  • Matthew Woodley

Recipe Share: My Superbowl Sunday

Whilst America goes crazy for this famous sport Sunday I'll be keeping the cold at bay with this super-food, super-nutritious, super-bowl of food!

Honey Roasted Carrot and Pear Barley Salad with Goat's Cheese


Inspired by America's Super Bowl Sunday this wholesome salad is quick and simple. The pearl barley is a great source of fibre, carrots add anti-oxidants and vitamin A, pears offer B vitamins and potassium which is good for your blood pressure whilst goat's cheese brings calcium and protein to the mix. It's a win, win, win, a super-simple, super-healthy, super-tasty bowl!


Serves 4


Ingredients

180g Pearl barley

300g Baby carrots - topped, tailed and split lenghtways

2 Large conference pears

50g Pecans

200g Soft goat's cheese

1tbsp Red wine vinegar

Half a lemon - juiced

3 tbsp Olive oil

1 tbsp Honey

Chopped parsley and chives

Salt and black pepper


Method


Preheat oven to 200c/gas mark 6.

Rinse the barley in water, add to a pan, cover with cold water and bring to the boil. Once boiling reduce the heat and simmer for 50-60mins until the barley is tender.

Line a baking tin with grease-proof paper, toss the carrots in 1tbsp oil and honey, season with salt and put in the oven. After 15mins add the pears, giving everything a good stir and roast for a further 15-20mins.

Once the barley is cooked, drain and steam dry for a couple of minutes before adding to a bowl with the remaining oil, chopped herbs, red wine vinegar, lemon juice and pecans. Stir and season to taste. Place in to a bowl and top with the warm carrots and pears and chunks of the soft goat's cheese. Serve immediately.


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