British Roasted Root Vegetable and Pearl Barley Salad

Shopping list

• 200 g pearl barley

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• 2 piece parsnips — peeled and cubed

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• 2 piece carrots — peeled and cubed

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• 2 piece raw beetroot — peeled and cubed

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• 3 tbsp olive oil

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• 1 tbsp wholegrain mustard

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• 1 tbsp apple cider vinegar

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• 1 tsp maple syrup

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• 50 g dried cranberries

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• 50 g watercress

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• 1 pinch salt — to taste

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Bring a large pan of water to the boil, add the pearl barley and simmer for 25– 30 minutes until tender, then drain well.

3. 3

   Meanwhile, spread the parsnips, carrots and beetroot on a large baking tray, drizzle with 2 tablespoons olive oil, season and toss.

4. 4

   Roast for 30– 35 minutes, turning once, until tender and caramelised at the edges.

5. 5

   In a small bowl, whisk together the mustard, vinegar, maple syrup and remaining olive oil.

6. 6

   In a large serving bowl, combine the warm barley, roasted vegetables, cranberries and watercress.

7. 7

   Pour over the dressing, toss gently and serve warm or at room temperature.