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!
180g Pearl barley
300g Baby carrots - topped, tailed and split lenghtways
2 Large conference pears
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
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.