Use our pumpkin seed spread with carrot and ginger to prepare this dish.
Time to make 45 minutes
Number of servings 6
Hint: Vegetables don’t have to be grilled, could be simply roasted for few minutes more.
Peel the carrots and parsley roots and cut them into thick sticks. Prepare the marinade using olive oil, balsamic vinegar, honey and turmeric. Thoroughly cover the vegetables with it, season to taste with salt and roast for 15 minutes in the oven preheated to 180 degrees (for the last 5 minutes, the vegetables should be placed on the preheated grill and then left to cool). Boil the lentil and pearl barley separately in salted water. Dice the grilled vegetables, mix them with cooled lentil and pearl barley, add chopped herbs, seeds and season to taste with salt and crushed black pepper. To prepare the sauce, combine the spread with natural yoghurt. The sauce can be added to the salad or served separately.
Salad: 6 carrots 2 parsley roots 150 g red lentil 100 g pearl barley 1 bunch parsley 1 small bunch fresh thyme 4 tablespoons pumpkin seeds sunflower seeds or chopped nuts 2-3 tablespoons olive oil 1 teaspoon honey 1 teaspoon balsamic vinegar 1 teaspoon turmeric salt crushed/ground black pepper
Sauce: 2 packagings Pumpkin Seed Spread with Carrot and Ginger 3 tablespoons natural yoghurt