Right now Vancouver is having what one might call a Mistaken Season Crisis. (Is that even a thing?) Its summer but it feels and looks like fall. This salad fits right in with it. Roasted carrots and barley could be a fall salad but adding fresh herbs, salty feta and bright citrus lightens this salad up for Summer
No one knows what is going on right now with this ridiculous weather. All over North American and pretty much everywhere else in Canada there are record breaking numbers for heat. Toronto alone today is over 34 degrees. Ok Toronto stop being greedy send some of the heat this way. As least my poor jeans that sit in the back of my cupboard collecting dust for 11 months a year are getting some use. The good news is there has been zero rain …. Yes, I am knocking on wood right now
Thankfully, the weather has not really interfered with any of the travelling we have been doing. Last weekend we headed up to Vancouver Island where I have not been since I was a child. There are faint memories of walking down the long stretches of beaches on Tofino but nothing more than that. Even with the grey clouds that covered the sky 90% of the trip it was still beautiful. Unfortunately I happened to miss our shirtless Prime Minister that seemed to be parading himself down the beaches in Tofino. Next Time Trudeau … Next Time
One of the many things that seemed to stand out this trip was how incredible all the food was. I relied on Trip Advisor and was pleasantly surprised as how accurate everything was. I trust online reviews up to a certain point but there has been a few times where we have gone somewhere with great reviews and it was aweful. The other way around as well places that are rated poorly but were amazing. And sometimes you have to read more then just the top few reviews ….
This was for a local pizza restaurant ….
“Been going here for years, amazing pizza but lately there has been such bad customer service over the phone.” – ONE STAR
One Star … Just because when you order the pizza they are not the friendliest but they have such great pizza you have been ordering for years. If the pizza is really good i can get over the possibly rude phone service
Anyways, the first place we went to was in Parksville, Vancouver Island and was the number one rated restaurant. Luckily it was a brunch place as that is exactly what we were looking for. Needless to say besides the incredibly great service the food was indeed fantastic. I had the Eggs Benedict with duck confit and a ridiculously crispy potato rosti because for some reason if there is duck on any menu I cant seem to not order it. There was also a classic Eggs Benedict which was equally delicious and a bowl of clam chowder that well, tasted heavenly. Bill, my father in law, is one of those people who can’t not order clam chowder when it is on the menu. We all have our individual delights we just can’t say no to
Our next stop was in Courtney, Vancouver Island where we happened to just stop at a little road side soup place properly names “The Soup Pot.” Two Broccoli and Cheddar soups, two Cabbage Roll Chowders. Never has I seen a cabbage roll chowder before but I would go back in a heartbeat for it. As for the broccoli soup, well it didn’t stand a chance. Its always a good feeling when you start to eat and no one really says anything till they are finished eating, such a good sign of amazing tasting food.
The last one I want to talk about is “Smokin’ George’s Barbecue” in Nanaimo. Another Trip Advisor recommendation and again, didn’t disappoint. I am a sucker for pulled pork so of course I ordered the Pulled Pork Sandwich topped with super crunchy coleslaw and there homemade bbq sauce. Rob ordered “The Porkinator.” Seriously how can you not order something thats called The Porkinator. My favourite though, the side of Baked Beans. Oh my, I could have just ordered a bowl of that and been satisfied. Of course, it had chunks of pork in it continuing the theme of pork on top of pork on top of pork. Sorry piggies! Needless to say if you are ever on Vancouver Island try to make a stop at at least one of these, you will not be disappointed
Ok, well enough of my ramblings you probably want to hear a little more about the star of this post, this super delicious Pearl Barley, Carrot and Feta Salad. As I stated before this salad has a bit of a fall summer confusion going on but it is delicious none the less. Once I started to make this is quickly became a regular on the menu. First it is so simple to make and really doesn’t require too much effort. Also this salad is not only good served hot right off the stove but room temperature and cold as well. So double the recipe and keep some for lunch the next day with barely any extra effort. Throw some chicken in it if you want to make it a more substantial meal but I really don’t think you need it. Another great use is to throw it in a wrap and use it as a sandwich for lunch. So many possibilities from one great meal.
Incase I haven’t already told you all the great reason why you will love this here are some more:
- Quick
- Healthy
- Portable
- Easy
- Vegetarian
- Light
- Savory
- Fresh
Oh so many reason to love this salad. And I am sure after you make this once it will become a staple on your menu as well
Enjoy!
- [br][b]Salad:[/b]
- 3 Med. Carrots
- 1/2 Cup Pearl Barley
- 4 Pickled Pepperocini
- 1 Onion, Sliced 1 inch Thick
- 1/4 Cup Feta Cheese
- 1/2 Tsp. Dried Dill
- Fresh Mint
- Fresh Basil
- Juice of 1 lime
- Olive Oil
- Salt
- Pepper
- [br][b]Dressing:[/b]
- 2 Tbl. Balsamic Vinegar
- 2 Tbl. Olive Oil
- 1 Tbl. Dijon Mustard
- Salt
- Pepper
- Combine all the ingredients for the dressing in a small jar with a lid and shake well to combine. Season with salt and pepper and set aside
- Cook the barley according to directions, roughly 1 cup for 1/2 cup of barley. I leave mine al dente for a nice texture
- Peel the carrots and cut them in half lengthways. On an angle, cut the carrots roughly into thirds or about 2 – 3 inches
- Season the carrots and the onion rings with salt, pepper and olive oil. Place a pan over medium high heat and once very hot, add the onions and the carrots searing on each side until nice and charred. Flip and repeat on the other side until onions are tender and carrots are charred but still have some bite to them. No one likes mushy vegetables
- Just before they are finished cooking, add 2 tablespoons of the dressing to the pan and toss everything to coat then set aside
- Once the barley is cooked, toss with the carrots, onions, feta, pepperocini, dill, fresh basil and the fresh mint. Squeeze over the juice of 1 lime and season with sale and pepper. Serve with the remaining dressing if desired
- Enjoy!
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It was helpful. Keep on posting!