Pickled carrot & barley with arugula, feta & crispy onions

It’s the season for some hearty salads which can make for wholesome meals. If you’re running short on time for both cooking and dining, then it makes perfect sense to put together a filling salad with some cereals, cheese and veggies and can be relished as a main.  Take some inspiration from this awesome recipe of carrots, barley with arugula, feta cheese and onions shared by Sous Chef Soni Rana from ITC Windsor, Bengaluru.


300 gms carrots

30 gms pickle – mixed vegetable or mango pickle

100 gms boiled barley

50 gms diced pineapples

50 gms fresh arugula

10 gms chopped coriander

10 gms feta cheese

5 gms fried onions

20 ml extra virgin olive oil

10 gms microgreens

Salt to taste


Using pickle and olive oil make a marinade for carrots in a food processor. Clean and cut carrots length-wise and rub them with the marinade and roast for 30 minutes at 180 degree in an oven. Next, make a dressing using the marinade; add salt, coriander and olive oil. Combine roasted carrots, pineapples, boiled barley and dress it with the marinade. Dress arugula with salt and olive oil. Assemble the salad in a bowl and garnish with fried onions and feta cheese. Top with microgreens.

Bon Appetit!


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