(G)rainbow
Serves 2
Barley has a nutty flavour and a pleasant chewy texture. The rainbow of vegetables in the ingredients list is just a suggestion – feel free to substitute your favourites.
½ cups barley (hulled or pearl) 10-12 small Brussels sprouts,
cut in half
6 very small purple potatoes,
cut in half
4 young carrots, chopped into
bite-size pieces
1 shallot, peeled and cut in
half lengthwise
2 Tbsp extra virgin olive oil
½ tsp fine sea salt
¼ tsp freshly ground black pepper 2 handful baby spinach leaves
2 boiled eggs
Chopped flat-leaf parsley, for garnish
CREAMY TAHINI SAUCE 1 small clove garlic Fine sea salt
¼ cup tahini
1½ Tbsp lemon juice 2 tsp honey
Freshly ground black pepper 2 Tbsp water
1 Heat the oven to 220C. 2 Bring a large pot of generously salted water to a boil. Add the barley and decrease the heat to a gentle simmer. Cook, stirring occasionally, until the barley is chewy and tender, about 20 minutes for pearl barley, and 40 minutes to 1 hour for hulled barley. Barley can be cooked and stored covered in the fridge for 3 days.
3 Meanwhile, on a rimmed baking tray, combine the brussels sprouts, potatoes, carrots and shallot. Drizzle with oil and season with salt and pepper. Mix well. Roast the vegetables, turning once or twice, until tender and dark brown in a few places – 30 to 40 minutes.
4 Crush the peeled garlic with a pinch of salt with the side of a large knife. Transfer to a small bowl and whisk in tahini, lemon juice, honey and several grinds of pepper. White stirring continuously, gradually pour in the water. ( The mixture may seize at first but continue whisking until the dressing is creamy and pourable). Adjust seasoning as needed.
5 Divide cooked and drained barley between two bowls. Arrange roasted veg on top and scatter the baby spinach. Cut the boiled eggs in half, season with salt and pepper and nestle two halves in each bowl. Drizzle over the creamy tahini sauce and garnish with chopped parsley.