Warm Pearl Barley Salad with Cumin-Roasted Carrots, Sautéed Spinach, and Lemon Yogurt with Pistachios

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a baking tray and toss them with 1 1/2 tablespoons olive oil, ground cumin, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 to 25 minutes, stirring halfway through, until tender and browned at the edges.

2. 2

   While the carrots roast, cook the pearl barley. Place the barley and water in a saucepan with 1/4 teaspoon salt. Bring to a boil, reduce the heat, and simmer covered for 25 to 30 minutes until tender. Drain if needed and let it rest for 5 minutes.

3. 3

   Toast the pistachios in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

4. 4

   In a small bowl, mix the Greek yogurt with the lemon zest, 1 tablespoon lemon juice, a pinch of salt, and a pinch of black pepper. Set the lemon yogurt aside, chilled or at cool room temperature.

5. 5

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and sauté for 1 to 2 minutes until wilted. Season with a pinch of salt and remove from the heat.

6. 6

   In a large bowl, mix the remaining 1/2 tablespoon olive oil, white wine vinegar, the remaining 1 tablespoon lemon juice, chopped parsley, and a pinch of black pepper. Add the cooked barley and toss well to coat.

7. 7

   Transfer the dressed barley to a serving platter or individual plates. Top with the sautéed spinach and roasted carrots. Add spoonfuls of lemon yogurt and finish with the toasted pistachios over the top.

8. 8

   Serve the salad warm, checking the seasoning with salt and pepper just before bringing it to the table.