Warm salad of roasted vegetables and barley

SERVES 6

6 large shallots, peeled and halved

6 large garlic cloves, unpeeled 500g carrots, roughly chopped 500g baby beetroot, cut into wedges

500g parsnips, halved

2 sprigs each thyme and rosemary

4tbsp extra virgin olive oil 1litre chicken stock

250g barley

2tbsp fresh coriander finely grated zest and juice 1 lemon

2tsp cumin seeds

100g Greek yoghurt

Preheat the oven to 200C/400F/ Gas 6 and line a roasting tin with baking paper. Place the shallots, garlic, carrots, beetroot, parsnips and herbs in the prepared tray. Season, add half the oil and 2tbsp stock and stir well. Cover with foil and roast for 30 minutes. Remove the foil and roast for a further 20-30 minutes until the vegetables are tender.

Meanwhile, rinse the barley in a fine sieve and place in a saucepan. Add the remaining chicken stock and a pinch of salt. Bring to the boil and simmer gently for 30 minutes until the barley is al dente. Strain off and discard any remaining stock

Place the barley in a large bowl. Stir vegetables into the barley with the coriander and lemon juice. Season to taste.

Heat the remaining oil in a small frying pan and gently fry the cumin seeds and lemon zest for 1 minute until fragrant.

Spoon the Greek yoghurt over the salad and drizzle over the flavoured oil. Serve immediately.