This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website
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Pre-heat the oven to 180-200 degrees C.
Mix the chopped swede, spices, lemon and garlic and spread them out on a tray lined with baking paper. Roast in the oven until soft and slightly charred, about 35-40 mins.
Cook the pearl barley in stock or add some carrot, celery and parsley stalks. Drain when soft but still has a nice bite to it. Mix a good glug of olive oil, salt and chopped parsley though the barley while hot and spread on a plate or tray to cool.
To make the tahini dressing, whisk 2 tbsp tahini with 100ml or so of water, a good pinch of salt and a splash of vinegar or squeeze of lemon. It will go lumpy, but keep adding water and whisking until it goes a few shades lighter and shiny.
Mix the barley with the rest of the ingredients and the roasted swede, squeezing the juices out of the flesh of the lemon and the soft garlic out of their skins, making sure to get all the juices from the roasting tray in there! Drizzle over the tahini and serve.
1 swede, peeled and cut into bite-sized chunks
½ tsp ras el hanout or berbere
1 lemon, chunks
3 garlic cloves, crushed in their skins
100g pearl barley or similar (+aromatics)
Handful rocket
1/2 radicchio, finely shredded
2 tbsp hazelnuts, roasted and chopped roughly
1 tbsp currants
Good Lebanese tahini