Go nuts for this root and nut traybake at Christmas; it's the perfect vegetarian Christmas meal solution. This simple one-tin traybake recipe is bursting full of flavours with sweet pomegranate seeds and topped with creamy tahini yogurt dressing.
Preheat the oven to gas 6, 200°C, 180°C fan. Bring a large pan of water to the boil and cook the barley following the packet instructions. Drain, and then set aside until needed.
Meanwhile, in a large bowl, combine the carrots, parsnips, onions and olive oil; toss to coat. Spread the veg out in a large roasting tin and cook for 30 minutes, or until golden, turning halfway through. Remove the roasting tin from the oven and add the cooked barley and nuts. Drizzle over the honey, then scatter over the sumac or lemon zest, and season well. Give everything a good stir until mixed, and then return to the oven for 10 minutes more.
Meanwhile, prepare the dressing. In a small jug, combine the yogurt, tahini (if using), lemon juice and garlic. Loosen with 1-2 tbsp water, until the mixture reaches a drizzling consistency. Season to taste.
Divide the roasted grains and veg between 4 plates. Scatter over the parsley and the pomegranate seeds, and then drizzle over a little of the yogurt dressing. Serve with the remaining dressing on the side.
See more Christmas vegetarian recipes
This deliciously spiced traybake goes wonderfully well with this fruity finest* Stellenbosch red wine, that carries notes of sweet blackcurrants and black cherries.