Instructions
Follow the steps and taste along the way.
Roast the carrots
Preheat the oven to 220 °C. Peel the carrots and cut them into sticks about 1.5 cm thick. Toss with 15 ml olive oil, 1.5 g salt, and the black pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, turning halfway through; the edges should be browned and the carrots should remain firm to the bite.
Cook the barley
Rinse the barley in a sieve under cold water. Put it in a saucepan with 400 ml water and 1.5 g salt. Bring to a boil, cover, and simmer over low heat for 28–32 minutes, until tender but still slightly chewy. Drain if any water remains.
Prepare the eggs and dressing
Bring the water for the eggs to a boil in a small saucepan. Add the eggs and cook for 7 minutes, then cool them in cold water and peel. In a bowl, whisk together the Dijon mustard, apple cider vinegar, 15 ml water, the remaining 5 ml olive oil, and 1 g salt.
Toast the seeds
Add the sunflower seeds to a dry skillet and toast over medium heat for 2–3 minutes. Shake the pan regularly and remove it from the heat when the seeds become fragrant and start to turn golden in places.
Finish and serve
Divide the warm barley between two bowls and toss with half of the dressing. Add the roasted carrots and halved eggs. Drizzle with the remaining dressing, then sprinkle with the toasted seeds and finely chopped parsley. Serve immediately while the barley and carrots are warm.
