Roast Carrot and Beetroot Barley Bowl with Dill Dressing

• 700gcarrots, scrubbed and cut into 2cm chunks
• 500graw beetroot, peeled and cut into 2cm chunks
• 1large red onion, cut into wedges
• 480gdrained chickpeas (about 2 × 400g tins), rinsed
• 45mlolive oil
• 1 tspground cumin
• fine salt
• black pepper
• 250gpearl barley
• 1.5lwater, for cooking
• 35gsunflower seeds
• 250gGreek yoghurt
• 30mllemon juice
• 2gfinely grated lemon zest
• 1garlic clove, finely grated
• 20gdill, finely chopped

Method

1. 1Heat the oven to 200°C fan. Tip the carrots, beetroot and red onion across two large roasting trays, then toss with 30ml olive oil, the cumin, salt and pepper.
2. 2Roast for 25 minutes until the vegetables are beginning to soften and catch at the edges. Swap the trays between shelves and give the vegetables a turn so the darker sides do not stick to the tray.
3. 3Add the chickpeas and remaining 15ml olive oil, then roast for 20 minutes until the beetroot is tender when pierced and the chickpeas are lightly crisp at the edges.
4. 4Meanwhile, bring the water to the boil in a saucepan. Add the pearl barley and cook for 30 minutes until tender with a slight chew, then drain well.
5. 5Return the empty saucepan to a medium heat and toast the sunflower seeds for 3 minutes until golden and smelling nutty. Tip them onto a plate straight away so they do not keep cooking.
6. 6Whisk together the Greek yoghurt, lemon zest, lemon juice, garlic and dill in a large serving bowl. Season with salt and pepper; it should taste sharp enough to stand up to the sweet roots.
7. 7Leave the barley and roasted vegetables for 5 minutes until no longer fiercely hot, then fold them through the dill yoghurt. Scatter over the toasted sunflower seeds and serve warm.

Per serving

kcal

706

protein

26.6g

fibre

23.9g

carbs

104.3g

fat

21g