Top-to-tail carrot salad

Use the whole carrot from top to tail in this hearty vegetarian side salad.

Recipe «Top-to-tail carrot salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 3 bunches baby rainbow carrots, scrubbed or peeled, trimmed, 2 tbsp extra virgin olive oil, Salt flakes, to season, 1/2 bunch fresh tarragon, 150g pearl barley, rinsed , 40g fresh carrot tops, 2 tbsp chopped fresh tarragon, 45g pepitas, toasted , 1 garlic clove, chopped, 125ml extra virgin olive oil.

Ingredients:

• 3 bunches baby rainbow carrots, scrubbed or peeled, trimmed 
• 2 tbsp extra virgin olive oil 
• Salt flakes, to season 
• 1/2 bunch fresh tarragon 
• 150g pearl barley, rinsed 
• 40g fresh carrot tops 
• 2 tbsp chopped fresh tarragon 
• 45g pepitas, toasted 
• 1 garlic clove, chopped 
• 125ml extra virgin olive oil 

Instructions

1. Preheat the oven to 220C/200C fan forced. Place the carrots in a large roasting pan. Drizzle with oil, season with salt and toss to combine. Roast for 20 minutes. Add the tarragon and toss to combine. Roast for a further 20 minutes or until carrots are tender.
2. Meanwhile, cook the barley in a saucepan of boiling water for 35 minutes or until tender. Drain.
3. For the pistou, process all ingredients in a food processor until smooth.
4. Serve the carrots on a bed of barley, drizzled with the pistou. Season.