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
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.