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How to make roast carrot, honey and ricotta salad
This colourful salad packs a flavourful punch with strips of sweet carrot and creamy ricotta
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An early summer salad starring the tastiest organic bunched carrots, roasted with wedges of red onion and folded through warm pearl barley, fresh carrot tops and lamb’s lettuce, drizzled with a honey, mustard and garlic dressing and topped with creamy ricotta.
Prep time: 30 mins
Serves 2
400g bunched carrots
2 red onions
75g pearl barley
1 garlic clove
1 tbsp honey
1 tbsp wholegrain mustard
50g lamb's lettuce
125g organic ricotta
2 tbsp olive oil
Sea salt
Freshly ground pepper
200ml boiling water
1 tsp cold water
Preheat your oven to 200C/Fan 180C/Gas 6. Fill and boil your kettle. Trim the tops off the carrots (save a handful of carrot tops for later). Scrub the carrots and slice them into thin batons. Peel the red onions and slice them into thin wedges. Scatter the carrots and red onions into a large roasting tin. Pour in 1 tbsp olive oil and season with a pinch of salt and pepper. Slide the veg into the oven and roast for 25 mins, till tender and slightly caramelised.
Meanwhile, tip the pearl barley into a pan with a pinch of salt. Top up the pan with 200ml boiling water. Bring to the boil, then reduce to a simmer, cover with a lid and cook for 20-25 mins, till the barley is tender.
Peel and grate the garlic into a bowl. Add 1 tbsp each honey, wholegrain mustard and olive oil, 2 tsp cold water and a pinch of salt and pepper. Stir together into a dressing.
Rinse and finely chop the carrot tops. Pop them into a large bowl. Drain the barley and add it to the carrot tops. Add the lamb's lettuce, roasted carrots and onions. Toss with the dressing.
Divide the salad between a couple of plates. Top with dollops of the ricotta and serve.
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