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Lemon-roasted summer veg with bay pearl barley & dill yoghurt

    27 Elliotts

    Serves:

    4

    Chef:

    Jess Dennison

    Ingredients

      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

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    Method

    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.

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