Warm Pearl Barley Salad with Citrus-Glazed Carrots and Dill Ricotta

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a sheet pan with parchment paper or lightly grease it.

2. 2

   2. Place the pearl barley in a saucepan with 720 ml (3 cups) water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, and cook for 25 to 30 minutes, until tender but still slightly chewy. Drain well if needed and keep warm.

3. 3

   3. In a large bowl, toss the carrots with 2 tablespoons olive oil, the honey, orange juice, 1 teaspoon orange zest, cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on the pan in a single layer.

4. 4

   4. Roast the carrots at 220 °C / 425 °F for 20 to 25 minutes, turning halfway through, until tender, browned at the edges, and the glaze has lightly reduced.

5. 5

   5. Meanwhile, in a small bowl, stir together the ricotta, dill, 1 tablespoon lemon juice, the remaining orange zest, a pinch of salt, and a pinch of black pepper. Set aside.

6. 6

   6. In a large bowl, make the vinaigrette by whisking together the shallot, Dijon mustard, white wine vinegar, the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and the rest of the black pepper.

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   7. Add the warm barley to the vinaigrette and toss so it absorbs the dressing well. Fold in the mixed greens and toss gently until they barely wilt from the warmth of the barley.

8. 8

   8. Transfer the barley and greens mixture to a serving platter. Top with the roasted carrots and all the juices from the pan, add spoonfuls of dill ricotta, and finish with the toasted pistachios.

9. 9

   9. Serve right away while warm, so the contrast between the dressed barley, citrusy carrots, creamy ricotta, and crunchy pistachios stands out.