Warm salad of roasted veg­eta­bles and bar­ley

SERVES 6

Food and Travel (UK) - - Recipes -

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.