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Roasted carrot, barley and smoked mackerel salad recipe
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14 ratings
Perfect for an easy weeknight supper or filling lunch, this dish marries the flavours of nutty barley, roasted carrots and rich smoked mackerel, resulting in a hearty salad that's singing with flavour. See method
Ingredients
- 150g (5oz) quick-cook pearl barley
- 2 medium carrots, quartered lengthways and cut into small batons
- 1 tbsp olive oil
- 3/4 tbsp cumin seeds
- ½ tsp ground cinnamon
- ½ orange, zested and juiced
- 1 tbsp extra-virgin olive oil
- 2 tbsp chopped flat-leaf parsley
- 2 smoked mackerel fillets, skinned and flaked
- 40g watercress
If you don't have any pears, try using apples
Each serving contains
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Energy
2775kj
660kcal
33%
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Fat
33g
47%
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Saturates
7g
35%
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Sugars
10g
11%
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Salt
1.7g
28%
of the reference intake
Carbohydrate 75.1g
Protein 24.6g
Fibre 6.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Cook the barley in a large pan of water following the packet instructions.
- Meanwhile, in a medium roasting tin, toss the carrots with the olive oil, cumin seeds, cinnamon and orange zest. Roast for 15 minutes, or until tender and golden.
- Stir the orange juice, extra-virgin olive oil, parsley, carrots and mackerel through the cooked barley. To serve, arrange the watercress on a serving platter and top with the salad.
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