3 bay leaves
200g pearl barley
Olive oil for drizzling
100g radishes, halved
150g British asparagus
2 carrots
1 lemon, halved
1 bulb garlic, halved (through the equator) j
1 small butternut squash, cut into large chunks, seeds removed, skin on
1 bulb fennel (fronds reserved), cut into wedges
Sea salt flakes
200g natural yoghurt
10g dill, roughly chopped (a few left whole for garnish)
5g mint, leaves picked


Preheat the oven to 180C. Bring a pan of water to the boil, add the bay and barley; cook for 20 minutes, or until soft but chewy. Drain then toss with plenty of olive oil and salt. Discard the bay.

Spread the vegetables across 2 large roasting trays, coat in oil, a good pinch of salt, then add the lemon and garlic. Roast for 15 minutes then remove the asparagus and radishes. Roast the carrots and squash for a further 20 minutes then allow to cook slightly. Squeeze the roasted lemon juice over the veg. Using a fork, mash the garlic into a pulp then stir through the yoghurt and dill; season to taste.

To serve
Spread a heaped tablespoon of yoghurt on a plate, pile up with the barley and roasted vegetables then pick over the reserved fennel fronds, dill leaves and mint. Drizzle with oil to finish.


27 Elliotts

Features more veg
Features more veg