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Roasted root vegetables and pearl barley
( SERVES 4 )

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Photo by Tam West

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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
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
½	Lemon, use the juice only
4	Medjool date, stones removed and sliced
4 handfuls	Baby kale, or other small edible green leaves, optional

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

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.