Nutty pearl barley pairs perfectly with a honey dressing and an array of sweet roasted veg to make this beautiful Easter dish. It also happens to be vegetarian and dairy-free so keep this recipe up your sleeve for those with dietary requirements. Any chewy grain, such as farro, bulgur, or even brown rice, can replace the barley.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the fennel, onion and carrots on a tray and drizzle with the oil. Roast for 15 mins, then add the tomatoes and roast for another 8 mins.
- Meanwhile, in a pan, boil the pearl barley and sultanas for 12-15 mins, until al dente. Drain; transfer to a dish.
- In a small bowl, whisk the vinaigrette ingredients together. Pour over the pearl barley and fold through the veg and basil.
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