Miso Glazed Purple Carrot Salad and Barley
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thesidesmith.com
serves 4 The deep violet colors of this purple carrot salad over a bed of fluffy pearl barley is certainly not an everyday looking salad. The umami miso glazed purple carrot is further enhanced by the delicate snow pea sprouts and the crunch of pepitas and almonds. What more could you ask for?Ingredients Salad
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Preparation
Salad
Salad
- In a small saucepan, bring 4 cups of water to the boil. Add ¾ pearl barley, season with a little salt to taste and bring down to low heat. Boil for 40 minutes. When finished, drain and quickly run through under cold water and then set aside to cool and dry.
- Cut the snow pea sprouts in half.
- Chop some almonds to yield 1 tbsp.
- Preheat the oven to 180°C or 350°F.
- No need to peel the carrots. Cut the purple carrots into discs about 1 cm in thickness.
- In a medium sized mixing bowl, mix the white miso paste, honey, tamari and rice vinegar. Mix until well combined, and there are no lumps of miso left.
- Add the purple carrot and coat them thoroughly.
- Baste a sheet pan with 1 tsp of olive oil.
- Place the purple carrots on the sheet pan and put in the oven for 25 minutes.
- Leave 1 tbsp of cooked barley and a few stalks (leaf end) of snow pea sprouts to the side.
- In a medium sized mixing bowl, add the cooked pearl barley and snow pea sprouts. Add 1 tsp olive oil and the juice of ½ lemon. Season with salt and pepper to taste. Toss well.
- Put the tossed salad on a nice serving platter.
- Sprinkle the top with the pepitas and chopped almonds.
- Then place the roasted purple carrots on top.
- Garnish with the barley and snow pea sprouts that was set aside at the beginning on top of the purple carrots.