This recipe can easily be made to serve more people and would be perfect to take to a potluck or shared dinner. Dress it just before you serve it.
|750 g||Mixed baby root vegetables, use up to 1kg, such as different coloured carrots, turnips and golden (yellow) beetroot, scrubbed (Main)|
|1 small||Parsnip, use up to 2, peeled|
|2||Shallots, cut into wedges|
|2 Tbsp||Extra virgin olive oil, or rapeseed oil|
|1 cup||Pearl barley, rinsed (Main)|
|½||Lemons, use the juice only|
|4||Medjool date, stones removed and sliced|
|4 handfuls||Baby kale, or other small edible green leaves, optional|
For the dressing
|2 Tbsp||Lemon juice, use up to 3|
|1 tsp||Dijon mustard|
|1 tsp||Runny honey|
|4 Tbsp||Extra virgin olive oil, or rapeseed oil|
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- Heat the oven to 220C.
- Cut the carrots and parsnips into even-sized pieces and the turnips and beets into quarters. Place in a large bowl with the shallots. Drizzle over the oil and season with salt and freshly ground black pepper.
- Place in the oven and cook for 25-30 minutes until all the vegetables are just tender.
- Cook the pearl barley in lightly salted boiling water for 20-25 minutes, then drain well. Place in a bowl and squeeze the lemon juice over the pearl barley. Season with salt and freshly ground black pepper.
- Layer the roasted vegetables and pearl barley on a platter. Scatter over the sliced dates and baby greens and drizzle over the dressing just before you are about to serve.