Ingredients

• 1/2 kg carrots (I used young ones, but any will do)
• seasonings: salt, 1 teaspoon each of caraway, dried herbes de Provence, red paprika e.g. smoked
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1/2 cup cooked pearl barley
• a few black olives
• 80 g feta cheese
• a few lettuce leaves or a handful of soft salad mix
• reduced balsamic vinegar

Preparation

1. Peel or scrape the carrots, wash and cut into batons. Season with salt, caraway, herbes de Provence, paprika, mix with maple syrup and olive oil.
2. Preheat the oven to 200°C. Arrange the carrots on a large baking sheet with parchment paper. Place in the oven and bake for about 25 minutes until tender.
3. Meanwhile, cook the pearl barley in lightly salted water, covered (about 20 minutes, 4 tablespoons dry groats to about 1/2 cup water). At the end let any remaining water evaporate if there is any.
4. Spread the cooked groats on the baking sheet with the carrots, add the olives and mix. On platters place torn lettuce or a salad mix, arrange the carrots with the groats and olives, sprinkle with crumbled feta and drizzle with reduced balsamic vinegar.