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 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.