Honey-roast jerusalem artichoke, parsnip and pearl barley salad with grilled goat’s cheese

Honey-roast jerusalem artichoke, parsnip and pearl barley salad with grilled goat’s cheese
  • Serves icon Serves 4-6
  • Time icon 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.

Nutrition: per serving

Calories
588kcals
Fat
18.2g (5.2g saturated)
Protein
13.7g
Carbohydrates
66.4g (13.4g sugars)
Fibre
9.6g
Salt
0.6g
Calories
588kcals
Fat
18.2g (5.2g saturated)
Protein
13.7g
Carbohydrates
66.4g (13.4g sugars)
Fibre
9.6g
Salt
0.6g

Ingredients

  • 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

Method

  1.  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.
  2. 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.
  3. 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.
  4. 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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