Lemon-roasted summer veg with bay pearl barley & dill yoghurt
3 bay leaves
200g pearl barley
Olive oil for drizzling
100g radishes, halved
150g British asparagus
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
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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.
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