57-59 Club Garden Rd, Sheffield, S11 8BU

A robust salad of roots, grains, onion, herbs and cheese

Warm barley and roasted carrot salad with parsley and dill

Our Jess was talking about a yummy meal-in-a-bowl salad she concocted – a good prompt to get a roots-based winter salad on the recipe page. Always good to put carrots back in the spotlight, but roasted parsnips or beetroot would work too. Use feta if blue cheese is not your thing.   

This dish would be pretty easy to veganize. Substitute some nuts, eg walnuts or hazelnuts, toasted and coarsely broken up, in place of the cheese.  And use a rich tasty nut oil in the dressing.

Recipe by Georgina Fuggle on bbcgoodfood.com.

P.S. Soak the barley for a couple of hours to cut down on cooking time.

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