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Serves 2 – A delicious and colourful mood boosting salad
 
Smoked Mackerel Roasted Carrot and Barley Salad
 
Ingredients
 150g Quick-cook pearl barley
2 Medium carrots – cut into small batons
¾ tbsp Cumin seeds
½ tbsp Ground cinnamon
½ Orange – zested and juiced
2 tbsp Parsley – chopped
40g watercress
 
Preheat the oven to 180°C. Cook the barley in a large pan of water following the packet instructions.
 
Meanwhile, in a medium roasting tin, toss the carrots with the olive oil, cumin seeds, cinnamon and orange zest. Roast for 15 minutes or until tender and golden.
 
Stir the orange juice, extra-virgin olive oil, parsley, carrots and Smoked Mackerel through the cooked barley.
 
Serve with watercress and salad.
 
Print Recipe Here
 

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