Ingredients :

Serves 4

  • 2 tbsp olive oil
  • 400g pearl barley
  • 2 litres vegetable stock
  • 1 tbsp fennel seeds, toasted
  • 1 tbsp sesame seeds, toasted
  • 1 tsp cumin seeds, toasted
  • Juice and zest of 2 small lemons
  • ½ bunch chopped mint and parsley
  • 5 tbsp pistachios, toasted and roughly chopped
  • 5 tbsp raisins
  • A drizzle of good quality olive oil
  • Salt and black pepper

To serve

  • 1 tsp tahini
  • 100g yoghurt
  • A pinch of dried mint
  • Fresh chili or harissa, to taste
  • Roasted winter vegetables (pumpkin, artichokes, etc)

Directions :

  1.  Heat 1 tbsp of the olive oil in a heavy-based pan and toast the barley in it. Add the stock. Simmer for 20-30 minutes until the barley is dented. Add the rest of the ingredients with a drizzle of good quality olive oil. Season to taste.
  2.  Mix the tahini and mint into the yoghurt. For a little heat, add some fresh chili or harissa, to taste.
  3.  Serve the barley with the tahini yoghurt and roasted winter veg of your choice and Fayrouz Pomegranate.