Roasted Root Vegetable Bowl with Barley and Dill Dressing

• 140 g Pearled barley
• 2 tsp Fine sea salt
• 250 g Carrot
• 250 g Parsnip
• 250 g Beetroot
• 2 tbsp Rapeseed oil
• ½ tsp Black pepper
• 1 medium Red onion
• 4 tbsp Apple cider vinegar
• 200 g Greek yogurt
• 2 tsp Dijon mustard
• 15 g Fresh dill
• 30 g Pumpkin seeds

1. Heat the oven to 220°C (430°F). Rinse the barley, then tip it into a saucepan with plenty of cold water and 1 tsp of the salt. Bring to the boil, then cook for 25 to 30 minutes until tender with a little bite.
2. Peel the carrots, parsnips and beetroot, then cut them into bite-size chunks. Toss on a baking tray with the rapeseed oil, the remaining 1 tsp salt, and the black pepper. Roast for 25 to 30 minutes, turning once, until tender and lightly caramelised at the edges.
3. While the vegetables roast, thinly slice the red onion and put it in a bowl. Add the apple cider vinegar and a pinch of the salt from the measured amount, then scrunch with your hands and leave to pickle until softened and bright pink. Stir once or twice as it sits.
4. In a second bowl, whisk the Greek yogurt with the Dijon mustard and 1 tbsp of the apple cider vinegar from the measured amount. Finely chop the dill and stir it through, then season with a little more black pepper if you like. Keep the dressing cool while you finish the bowl.
5. Toast the pumpkin seeds in a dry pan over a medium heat for 2 to 3 minutes, shaking often, until they start to pop and smell nutty. Drain the barley well in a colander and let it steam-dry for a minute. Taste and add a pinch more salt if needed.
6. Divide the barley between two bowls and pile the roasted vegetables on top. Spoon over the dill and mustard yoghurt dressing, then scatter with the pickled onion and toasted pumpkin seeds. Serve straight away while the vegetables are warm.

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