Festive Barley Salad
- 500 g carrots, peeled and cut on the diagonal
- 2 tsp olive oil
- ½ tsp smoked paprika
- 2 tsp fresh thyme leaves, minced
- Salt and black pepper
- 2 cups cooked barley
- ½ small red onion, finely chopped
- 1 cup fresh pomegranate arils
- 2 nectarines, sliced
- 1 cup fresh mint leaves, chopped
- 1 small red cabbage, finely chopped
- ¼ sliced almonds, toasted
- ⅓ cup EV olive oil
- 2 tbsp apple cider vinegar
- 1 small garlic clove, minced
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp pomegranate molasses
- 1 tsbp tamari sauce
- Salt and black pepper, to taste
- Combine all the ingredients in a glass jar. Close the lid tightly and give it a good shake.
- Season to taste.
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