TODAY’S RECIPE: Pearl barley, parsnip & preserved lemon tagine

LOVELY flavours. Serves: 4.

Ingredients

2 tbsp oil 2 onions, sliced 2 garlic cloves, chopped ½ tsp turmeric 1 tsp paprika 2 tsp ras el hanout 2 sweet potatoes, peeled, cut in chunks 3 parsnips, in chunks 3 carrots, in chunks 2 preserved lemons, chopped 200g pearl barley 1 litre vegetable stock 1 small pack parsley 1 small pack mint 150g green olives, chopped ½ lemon, juiced Pomegranate seeds, to serve FOR TAHINI YOGHURT 160g thick Greek yoghurt 2-3 tbsp tahini ½ lemon, juiced

Method

Heat oil in a flameproof casserole. Add onion and pinch of salt, cook for five minutes until beginning to colour and soften, then stir in garlic and spices. Cook for a minute more until fragrant, then add sweet potato, parsnips, carrots, preserved lemon and pearl barley. Give everything a good mix and cook for a minute or so until veg and barley are coated in the spices. Pour in stock and seasoning, bring to boil, then reduce heat and simmer for 45 minutes or until veg and barley are tender.

To make dressing, mix yoghurt with tahini, lemon juice, then add a splash of water to make it spoonable. Chop most of mint and parsley leaves. Taste the stew for seasoning, then stir through chopped herbs, olives and lemon juice.

Scatter over the pomegranate seeds and the remaining herbs to add colour and texture. Serve with tahini yoghurt.