Honey-roast jerusalem artichoke, parsnip and pearl barley salad with grilled goat’s cheese
- January 2016
- Serves 4-6
- Hands-on time 45 min, oven time 50-55 min
A warming salad recipe of roasted Jerusalem artichokes, parsnips and pear barley, topped off with creamy, tangy goat’s cheese.
- Vegetarian recipes
- 18.2g (5.2g saturated)
- 66.4g (13.4g sugars)
- 500g jerusalem artichokes, peeled and halved/quartered lengthways (or left whole if small)
- 500g parsnips, sliced lengthways into wedges, woody parts removed
- 300g banana shallots, halved lengthways
- 3 tbsp extra-virgin olive oil, plus an extra 4 tbsp
- 2 tbsp sherry vinegar, plus an extra 3 tbsp
- 2 tbsp honey, plus an extra 2 tsp
- 300g pearl barley
- 2 tbsp dijon mustard
- ½ large radicchio or 2 red chicory, leaves separated and roughly torn if large
- 50g pine nuts, toasted for 2-3 minutes in a hot, dry frying pan
- 80g rocket
- 4-6 slices rinded goat’s cheese
- Heat the oven to 200°C/180°C fan/ gas 6. Toss the artichokes, parsnips and shallots in a tin with the 3 tbsp olive oil and the 2 tbsp sherry vinegar, season with salt and pepper and roast for 50-55 minutes, tossing occasionally, until golden, chewy and caramelised. About 20 minutes before the end of cooking, add the 2 tbsp honey and toss well to coat.
- While the veg is cooking, put the pearl barley in a large saucepan, cover with plenty of boiling water and simmer for 25-30 minutes until tender but still with some bite. Drain and leave to steam dry for a minute while you make the dressing.
- Mix the remaining 3 tbsp sherry vinegar with the 2 tsp honey and the mustard in a small bowl or jar and whisk with a fork until combined and thick. Season generously, then slowly drizzle in the 4 tbsp olive oil, whisking constantly to form a thick dressing. Put the pearl barley in a large mixing bowl and toss through one third of the dressing so it soaks into the warm grains. Toss through the radicchio, so it can wilt slightly.
- Once the veg is cooked, mix it into the pearl barley with the pine nuts and rocket. Taste and season. Lightly oil a baking sheet and heat the grill to high. Put the goat’s cheese on the baking sheet, drizzle over a little more oil, season, then grill for 4-5 minutes until starting to bubble and caramelise on top. Toss the rest of the dressing through the salad, divide among plates, top with a slice of goat’s cheese, then serve.
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