German-Style Barley Grain Bowl with Mustard Dressing and Gherkins

• 140 g Pearled barley
• 2 tsp Fine sea salt
• 2 medium Carrot
• 1 large Parsnip
• 2 medium Beetroot
• 3 tbsp Extra virgin olive oil
• ½ tsp Black pepper
• 2 tsp Dijon mustard
• 2 tbsp Apple cider vinegar
• 60 g Dill gherkin pickles
• 10 g Fresh dill

1. Heat the oven to 220°C (430°F). Rinse the pearled barley in a colander, then tip into a saucepan with plenty of salted water and bring to the boil.
2. Boil the barley for 25 to 30 minutes until tender with a little chew. Drain well, then return it to the warm pan off the heat to steam-dry for 2 minutes.
3. Meanwhile, peel the carrot, parsnip and beetroot, then cut into bite-size chunks. Toss on a baking tray with 2 tbsp of the extra virgin olive oil, 1 tsp of the fine sea salt and the black pepper.
4. Roast for 20 to 25 minutes, turning once, until browned at the edges and tender when pierced. If the tray looks dry, drizzle over a little more olive oil.
5. In a mixing bowl, whisk the dijon mustard with the apple cider vinegar, the remaining 1 tbsp extra virgin olive oil and the remaining 1 tsp fine sea salt. Taste and adjust with a little more vinegar if you want it sharper.
6. Roughly chop the dill gherkin pickles and finely chop the fresh dill. Fold the barley with most of the dressing, then gently mix in the roasted vegetables, gherkins and half the dill.
7. Divide between bowls and spoon over the remaining dressing. Finish with the remaining fresh dill and serve at room temperature or slightly warm.

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