Nordic Vegan Barley Bowl with Beetroot, Kale and Chickpeas

• 350 g Beetroot, firm, unblemished
• 3 tbsp Rapeseed oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 400 g Canned chickpeas
• 160 g Pearled barley
• 120 g Kale
• 1 ½ tbsp Whole-grain mustard
• 1 ½ tbsp Apple cider vinegar
• 10 g Fresh dill, fresh and feathery

1. Heat the oven to 220°C (430°F). Peel the beetroot and cut into bite-size chunks.
2. Tip the beetroot onto a baking tray and toss with 1 tbsp rapeseed oil, 0.5 tsp fine sea salt and the black pepper. Roast for 25 to 30 minutes, turning once, until tender and lightly caramelised at the edges.
3. Meanwhile, cook the pearled barley in a saucepan of well-salted boiling water until tender with a little chew, 25 to 30 minutes. Drain well in a colander and return to the warm pan to steam-dry for 1 minute.
4. Drain and rinse the chickpeas, then pat them dry. Toss with 1 tbsp rapeseed oil and 0.5 tsp fine sea salt, spread on the tray beside the beetroot for the final 12 to 15 minutes, and roast until crisp and golden.
5. Strip the kale leaves from any tough stems and tear into bite-size pieces. In a mixing bowl, massage the kale with 1 tbsp rapeseed oil and a pinch of the remaining salt until slightly softened and glossy.
6. Whisk the whole-grain mustard with the apple cider vinegar and 2 tbsp water, then season with the remaining fine sea salt to taste. Stir half the dressing through the warm barley so it soaks in.
7. Divide the dressed barley between two bowls and top with the roasted beetroot, kale and crispy chickpeas. Finely chop the fresh dill and scatter over the top, then drizzle with the remaining dressing to serve.

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