Carrots take center stage as they are cooked with honey and spices. Soft barley and dates, crunchy hazelnuts, tender broad beans and raw fennel licorice round out this rich salad.

So what will you need?

1 kg large, coarsely chopped carrots, cut into 1 cm slices

3 tablespoons of extra virgin olive oil

2 tablespoons of honey

2 tablespoons of spice mix

1¼ cups barley

400g tin of pinto and cannellini beans, drained and rinsed

300 grams of green beans

1 small bulb of fennel, sliced

½ cup roasted hazelnuts, coarsely chopped

4 fresh dates, pitted and quartered

¼ cup extra virgin olive oil

3 tablespoons of orange juice

1 tablespoon sherry vinegar or red wine vinegar

1 tablespoon of mustard

2 cloves garlic, melted

1 teaspoon of honey

How to make it:

Preheat the oven to 200°C in the air.

Put the carrots in a large pan, mix them with the olive oil and sprinkle salt and pepper well. Spread them in a single layer and bake them for 20 minutes. Pour the honey and sprinkle it with the spices. Put them back in the oven for 5 minutes or until soft.

Cook the barley according to package directions, adding a few bay leaves if desired. Rinse with cold water and drain well.

Whisk the last six ingredients together in a large bowl and season with salt and pepper.

To serve: Add all the ingredients to the dressing and mix well. Transfer to a serving bowl.

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