Experiment with a mix of seasonal salad leaves and serve alongside grilled meat or fish.
Serves 2
- 1 large beetroot (200g), peeled, cut into wedges
- 1 medium brown onion, cut into wedges
- 2 tsp olive oil
- 200g broccoli florets
- 100g pearl barley
- 1 tbsp tahini
- 1 tbsp warm water
- 1 tbsp lemon juice
- 6 tbsp fresh flat-leaf parsley leaves
- Preheat oven to 220C/gas 7.
- Place beetroot and onion on a large oven tray; drizzle with oil. Roast for about 20 mins. Add broccoli; roast a further 15 mins or until golden and tender.
- Cook pearl barley in a medium saucepan of boiling water for 40 mins or until tender; drain well.
- Meanwhile, combine tahini, the warm water and juice in a small bowl.
- Toss roasted vegetables and parsley through warm pearl barley. Drizzle with tahini dressing before serving.