Smoked Mackerel Roasted Carrot and Barley Salad Recipe

Welsh artisan food and hampers delivered on your day of choice!

Ingredients

 150g Quick-cook pearl barley

2 Medium carrots – cut into small batons

1 tbsp Fino Olive Oil

¾ tbsp Cumin seeds

½ tbsp Ground cinnamon

½ Orange – zested and juiced

2 tbsp Parsley – chopped

2 Smoked Mackerel fillets – flaked

40g watercress

Preheat the oven to 180°C. Cook the barley in a large pan of water following the packet instructions.

Meanwhile, in a medium roasting tin, toss the carrots with the olive oil, cumin seeds, cinnamon and orange zest. Roast for 15 minutes or until tender and golden.

Stir the orange juice, extra-virgin olive oil, parsley, carrots and Smoked Mackerel through the cooked barley.

Serve with watercress and salad.