HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconZaatar Roasted Carrot Pearl Barley
Zaatar Roasted Carrot Pearl Barley

Zaatar Roasted Carrot Pearl Barley

with Chives & Garlic Goat Cheese and Mint Dressing

Read more

Just the gorgeous colours in this dish have our mouth watering! A perfect palette of sweet, nutty and zesty flavours, this fresh bowl of delectable elements will leave you oh-so-satisfied.

Allergens:GlutenTree NutsSesameMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

pearl barley


2 unit


1 unit

red onion

1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

sunflower seeds

1 unit


1 clove


1 bunch


1 sachet



1 bag

mizuna salad

1 block

Chives & Garlic Goat Cheese


Not included in your delivery

olive oil

1.5 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2340 kJ
Fat20.9 g
of which saturates5.3 g
Carbohydrate60.3 g
of which sugars18.8 g
Dietary Fibre0 g
Protein22.5 g
Cholesterol0 mg
Sodium290 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 200°C/180°C fan-forced. Add the pearl barley to a medium saucepan of lightly salted water and bring to the boil. Cook, stirring occasionally, for 25-30 minutes, or until soft in texture but slightly chewy. Drain, refresh under cold water and return to the saucepan. Set aside and cover to keep warm.


While the pearl barley is cooking, slice the carrot (unpeeled) into 0.5 cm batons and the red onion into 1 cm wedges. Place the veggies on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for 20-25 minutes, or until tender. In the last 10 minutes of cooking time, add the roasted almonds and sunflower seeds and cook until golden (watch they don't burn!).


While the veggies are roasting, finely chop the mint leaves (reserve a few for garnish!). Peel the garlic. Slice the lemon into wedges. In a small jar, combine the olive oil (1 tbs for 2 people / 2 tbs for 4 people), mint, garlic, honey and a squeeze of lemon juice (2 tsp for 2 people / 1 tbs for 4 people). Season to taste with a pinch of salt and pepper and shake vigorously to mix. TIP: Remove the garlic clove from the jar just prior to serving.


Once the veggies have finished roasting, remove from the oven, sprinkle with the zaatar and squeeze over lemon juice (2 tsp for 2 people / 1 tbs for 4 people).


In a large bowl, toss together the pearl barley, zaatar veggies, toasted sunflower seeds and almonds and the green mizuna. Pour over the mint dressing and toss to coat. TIP: Don’t forget to remove the garlic clove from the mint dressing! TIP: Dress the salad just before serving to prevent soggy leaves.


Divide the zaatar roasted carrot pearl barley between plates. Crumble over the chives & garlic goat cheese and garnish with the reserved mint leaves. Serve any remaining lemon wedges on the side.