Instructions
Follow the steps and taste along the way.
Cook the barley
Rinse the barley in a sieve. Put it in a saucepan with 500 ml water and 2 g salt. Bring to a boil, cover and simmer over low heat for 30–35 minutes, until tender but still slightly chewy. Drain off any remaining water.
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, the caraway, 1 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 carrots should be tender and browned at the edges.
Make the dressing and prepare the orange
Thoroughly mix the lemon juice, Dijon mustard, honey, 10 ml olive oil and 0.5 g salt in a bowl. Peel the oranges, remove as much of the white pith as possible, and cut the flesh into pieces.
Toast the seeds
Put the pumpkin seeds in a dry pan and toast over medium heat for 2–3 minutes. Shake the pan often; once the seeds are fragrant and beginning to turn golden in places, transfer them to a plate so they stop toasting.
Assemble the salad
Let the cooked barley and roasted carrots cool for 5 minutes, until warm rather than hot. Pat the arugula dry. Toss the barley with about two-thirds of the dressing, then gently fold in the carrots, orange and arugula. Crumble the feta over the top, sprinkle with the pumpkin seeds and drizzle with the remaining dressing. Serve immediately.
