Salad

Moroccan Lamb Merguez Sausage with Roast Carrots, Barley, Dried Apricots and Almonds

Yield: 4-6 Servings

Chef: Chef Brian Streeter

Moroccan Lamb Merguez Sausage with Roast Carrots, Barley, Dried Apricots and Almonds

Ingredients

  • 1 c. barley, pearled
  • 3 bunches mixed baby rainbow carrots
  • ¼ c. extra virgin olive oil
  • ½ c. whole blanched almonds, toasted and roughly chopped
  • ½ c. dried apricots, sliced thin
  • 2 tsp. mint, chopped
  • 2 oz. baby arugula
  • 1 T. lemon juice
  • 2 lbs. Moroccan lamb merguez sausage

Preparation

Place the barley in a small saucepan and cover with cold water. Bring to a boil. Cover and reduce heat to low. Cook for 12-15 minutes until the barley is tender. Drain and set aside.

Preheat the oven to 400ºF. Trim the end of the carrots. Scrub the carrots and trim the ends. Toss with 2 T. olive oil, season with salt and spread on a sheet pan. Set in the center of the oven and roast for 10-12 minutes until carrots are tender. Reserve.

To make the salad, place the barley, carrots, almonds, dried apricots, mint and arugula in a medium-size mixing bowl. Toss with the remaining olive oil and lemon juice and adjust the seasoning with salt.

Enjoy with a glass of Cakebread Cellars Benchland Select Cabernet Sauvignon.