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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

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