Carrot and Barley Salad with Raisins and Dates

By sarah_carroll

Ingredients

• 300 gm pearl barley
• 1 tsp each coriander and cumin seeds, dry-roasted, coarsely pounded in a mortar and pestle
• 3 carrots, coarsely grated
• 40 gm (1/4 cup) pine nuts, toasted
• 40 gm (1/4 cup) golden raisins, soaked in warm water for 5 minutes, drained
• 3 dates, pitted, cut into slivers
• Juice of 1 lemon and 1 orange
• 1/2 tsp sweet paprika
• 1/4 tsp turmeric
• 1 bunch coriander, coarsely chopped
• 1/4 cup (firmly packed) flat-leaf parsley, coarsely chopped
• 1 tsp red wine vinegar
• 2 tbsp extra-virgin olive oil

Preparation

Step 1

1 Cook barley in boiling salted water until tender (20-30 minutes). Drain, transfer to a bowl and set aside to cool.
2 Meanwhile, combine spices with remaining ingredients in a bowl, toss to combine. Add barley, season to taste, toss to combine, serve.