Add some spice to your life with Maggie’s nourishing dish
Spiced sweet potato with black barley and honey turmeric walnuts
INGREDIENTS: ½ cup (100g) raw black barley 1.2kg white, orange or purple sweet potatoes, unpeeled, scrubbed and chopped into 3cm chunks 2-3 tbs extra virgin olive oil ½ tsp freshly grated nutmeg ½ tsp ground cinnamon 1 tsp ground cumin ¼ tsp ground all-spice Sea salt flakes and freshly ground black pepper 1 cup flat-leaf parsley leaves ½ cup mint leaves, torn 160g Persian feta, crumbled.
Honey turmeric walnuts: 1 cup (100g) walnuts 1 tbs raw honey ½ tsp ground turmeric Pinch of sea salt flakes.
Vinaigrette: 3 tbs extra virgin olive oil 3 tbs walnut oil 3 tbs orange juice 1 tbs lemon juice Sea salt flakes and freshly ground pepper.
METHOD: Preheat the oven to 220C (fan-forced). Line a baking tray with baking paper. Place the black barley in a sieve and rinse under cold water. Place in a medium saucepan with 1 litre water and bring to the boil over medium heat. Simmer for 30 minutes or until the barley is tender, then drain. Tip into a large bowl and cover with a cloth to prevent it drying out.
Meanwhile, place the sweet potato, olive oil and spices in a large bowl. Season with salt and pepper and toss to combine well. Spread over the lined tray and roast for 30-35 minutes or until golden and tender. Reduce the oven temperature to 180C (fan-forced). To make the honey turmeric walnuts, place the walnuts on a baking tray and cook for 8-10 minutes or until lightly toasted. Pour into a clean tea towel and rub off the skins while still warm.
In a small bowl, combine the honey, turmeric, salt and just enough water to make a thick paste. Add the toasted walnuts and stir to coat well. Spread over a baking tray lined with baking paper and bake for 10 minutes or until the walnuts are crunchy but still a bit sticky.
To make the vinaigrette, place all the ingredients in a jar. Seal, then shake until well combined. To serve, add the sweet potato, herbs and half the vinaigrette to the barley and combine well. Place in a serving bowl, scatter with the walnuts and feta and serve with the remaining dressing alongside. Serves 4. Extracted from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99.