Lemony barley and roasted carrot salad with goat cheese

Serves 4

4 medium carrots peeled and cut into 1/2-inch rounds

3 tablespoons olive oil, divided

1 cup uncooked pearl barley

1/4 cup lemon juice 

2 teaspoons dry mint

1/2 large clove garlic, minced 

Ground black pepper

1 cup chopped fresh cilantro or parsley, some reserved for garnish

1/2 cup pomegranate seeds

4 oz. (about 100 gram) fresh goat cheese, broken

In a medium saucepan, cover the barley with the 4-inches of water. Bring to boil, reduce to simmer, partially cover, and cook for 25 minutes or until the barley is tender. Drain, rinse with cold water, and drain again.

Preheat the oven to 400 F. On a large rimmed baking sheet, toss the carrots with one tablespoon of oil and season with salt. Roast for 20-25 minutes until tender and caramelized on the bottom. Set aside.

Add barley to a large bowl along with the lemon juice, remaining 2 tablespoons of olive oil, mint, and garlic. Add salt and pepper to taste. Mix in cilantro or parsley and pomegranate seeds. Sprinkle with the goat cheese and reserved parsley. Serve warm or at room temperature.

The recipe comes from "Modern lunch" by Allison Day.