Winter Veg Barley Bowl

Ingredients

• 100 g pearl barley
• 500 ml vegetable stock
• 500 ml water
• 3 beetroot, peeled and cubed
• 3 tbsp olive oil (divided)
• 2 tbsp balsamic vinegar (divided)
• 1 tsp dried thyme (divided)
• 1 tsp honey (divided)
• 1 celeriac, peeled and cubed
• 1 medium sweet potato, cubed
• 1 tsp fennel seeds
• salt + pepper
• 100 g almonds
• 125 g curly kale, stems removed and torn
• 1 handful flat-leaf parsley, chopped
• zest of 1 lemon lemon zest
• juice of 1 lemon lemon juice
• 2 tbsp tahini
• 1 tbsp almond butter
• 0.25 cup water (for dressing) (add more for thinner consistency)

Instructions

1. Step
2. Preheat oven to 180°C (fan).
3. Step
4. Cook the barley: place pearl barley in a saucepan with vegetable stock and water. Bring to a boil, cook for 10 minutes, then reduce heat and simmer for 50 minutes, or until tender. Rinse under cold water and set aside.
5. Step
6. Roast the beetroot: place on a sheet of foil, drizzle with olive oil, balsamic vinegar, thyme, and honey. Seal foil into a parcel and roast for 45 minutes. Open foil, spread out beetroot, and roast for another 20–25 minutes until tender.
7. Step
8. Roast the celeriac and sweet potato: spread on a lined tray, sprinkle with fennel seeds, thyme, salt, and pepper. Drizzle with olive oil and roast for 25 minutes. Add honey, toss, and roast for a further 10 minutes.
9. Step
10. Cook the almonds and kale: in a frying pan, heat olive oil over medium. Add almonds and balsamic vinegar, cook for 5 minutes. Add kale and cook until softened.
11. Step
12. Make the dressing: whisk tahini, almond butter, lemon juice, and water in a bowl until smooth. Add more water to thin if desired.
13. Step
14. Assemble the bowl: in a large bowl, combine barley, roasted vegetables, kale-almond mix, parsley, and lemon zest. Drizzle with dressing and toss to coat.