Toasted pearl barley with pistachios and raisins
2 tbsp olive oil
400g pearl barley
2 litres vegetable stock
1 tbsp fennel seeds, toasted
1 tbsp sesame seeds, toasted
1 tsp cumin seeds, toasted
Juice and zest of 2 small unwaxed lemons
½ bunch chopped mint and parsley
5 tbsp pistachios, toasted and roughly chopped
5 tbsp raisins
A drizzle of good quality olive oil
Salt and black pepper
1 tsp tahini
A pinch of dried mint
Fresh chilli or harissa, to taste
Roasted winter vegetables (pumpkin, jerusalem artichokes, fennel etc)
1 Heat 1 tbsp of the olive oil in a heavy-based pan to toast the barley in 1 tbsp of the oil in a heavy-based pan. Add the stock. Simmer for 20-30 minutes until the barley is al dente. Add the rest of the ingredients with a drizzle of good quality olive oil. Season to taste.
2 Mix the tahini and mint into the yoghurt. For a little heat, add some fresh chilli or harissa, to taste.
3 Serve the barley with the tahini yoghurt and roasted winter veg of your choice.
Pairs Well With
A bed of barley accommodates a medley of nuts, dried fruit, roasted veg and yoghurt – an easily dish that never fails to satisfy.