Root bowl with a tarragon dressing
- Prep: 10m
- Cook: 30m
- Serves: 2
This hearty salad champions some delicious winter veggies and makes good use of the often overlooked wholegrain, barley. If you are gluten free you can also use brown rice or quinoa.
Method
- Preheat the oven to 190°C. Cook the barley according to the packet instructions - normally, you boil in plenty of water with a pinch of salt for 20 minutes until soft, then drain it.
- Peel and chop all the vegetable into bite-sized pieces and add them to a large baking tray. Add the chopped sage, a drizzle of olive oil and salt. Give the tray a good shake so all the vegetables are nicely coated. Roast them in the oven for 30 minutes or until soft.
- In the meantime, make the dressing, simply place all the ingredients into a blender and blend until smooth.
- Remove the stems from the kale and roughly chop the chard. Place them in a large bowl and pour over hot boiling water. Let them sit in the water for 3-5 minutes. Drain the greens and rinse them under ice cold water to stop the cooking process. Divide the barley, roasted veggies, and kale/chards between the bowls and generously drizzle the tarragon dressing. If using, sprinkle with some pumpkin and hemp seeds. Enjoy while still warm.
Ingredients
All to be sourced organic where possible
- 100g pearl barley
- A mix of root vegetables: 1 purple and 1 golden beetroot, 1/2 a large turnip. Could also use carrots, Jerusalem artichokes or parsnip.
- 1 red onion
- A handful of chopped fresh sage
- A bunch of kale and/or rainbow chard
- A drizzle of oil + a pinch of salt
- For the dressing:
- 1 tbsp fresh tarragon leaves
- 100ml extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- Juice of 1/2 lemon
- 1 garlic clove, crushed
- A pinch of salt
- Optional:
- Some pumpkin and hemp seeds to sprinkle on top
