Roasted Veggies & Barley Salad

This is one of the most fun salads to make and delicious to eat.  I give credit to chef Stefano Faita for giving us this recipe. I jump straight to the method. I have given the ingredients' list at the bottom of this page.  There are 4 steps to making this lovely salad...

Method:

1. Bring 2 cups of water or stock to a boil and add 3/4 cup of Barley.  Lower the heat and let it simmer until all the liquid is absorbed. Close the pot with a lid and let it sit.
2. While the barley is simmering combine in a large bowl carrots, radishes, shallots, maple syrup, thyme, Cumin seeds, salt, pepper and olive oil. Toss and spread over a parchment paper lined baking sheet.  Bake at 400 F for 10 minutes, remove from oven turn the veggies and bake it again for about 10 to 15 minutes until the veggies are tender.  
3. While the veggies are being roasted in the oven make this vinaigrette in a small bowl. Combine orange juice, vinegar, mustard, salt, pepper and olive oil. Mix well.  Toast handful of walnuts in a skillet on medium heat.
4. In a large bowl put 4 cups of greens (you can use arugula, spinach or any mixed greens).  Add cooked barley, roasted veggies, vinaigrette, walnuts, handful of dried cranberries & parseley. Toss the mixture until well combined.  Now the salad is ready to serve.

Ingredients list:

2 cups water or stock
3/4 cup Barley

Carrots - a bunch or 4 large carrots  chopped half length wise and then chopped into half. The pieces should be about 3 to 4 inches long.

Shallots - 6 small or 2 medium onions chopped to the size of small shallots.

Radishes - 9 [1/2 to 1inch in diametre (small round shaped cherry Belle radishes)]

Maple syrup- 1 tbsp

Thyme - 4 sprigs (add just the leaves discarding the stem)

Cumin seeds - 1/2 tsp

Salt - to taste

Pepper - to taste

Olive oil - 2 to 3 tbsp

Orange juice - 1/4 cup

Vinegar - 1/4 cup

Mustard - 1 tsp

Salt & Pepper to taste

Olive oil 1/4 cup

Walnuts -  a handful toasted

Dried cranberries - a handful

Parseley - 1/4 cup chopped

Greens (Arugula, spinach or any mixed greens) - 4 cups