Ingredients

X 4 serves
BARLEY
180g (1Cup) Black Barley- cooked =350g 1L Vegetable Stock

SWEET POTATO
250g (1 medium) Sweet potato
20ml EV olive oil
1 tsp Ground cumin
Sea salt

RED ONION
1 medium Red onion- skin on
20ml EV olive oil
20ml Verjuice

TOASTED PEPITAS
20ml EV olive oil
50g Pepitas
Salt

MASSAGED KALE
60g curly Kale leaves
1 Tbsp. lemon juice
1 tsp EV olive oil
Pinch salt

SALAD
24g Flat leaf parsley leaves- picked
12 Fresh Mint leaves- picked
60g Persian Fetta

DRESSING
25g Tahini- organic, hulled (we used Carwari brand)
Verjuice
Extra Virgin Olive oil
Sea salt flakes

PER SERVE
80g Cooked Black Barley
6g flat leaf parsley leaves – finely chopped 3g fresh mint- finely chopped
20g tahini dressing
10g toasted pepitas
15g massaged kale
40g roasted sweet potato
25g roasted red onion
15g Persian fetta
Salt and pepper to taste

Method

BARLEY
Rinse barley, place into a medium sized pot with the stock, bring to the boil, place a lid to cover ¾ of the pot and simmer for 40-50minutes or until tender (the liquid should have evaporated.) Allow to cool to room temperature.

SWEET POTATO
Preheat oven to 185c, line an oven tray with parchment paper. Peel the sweet potato, cut into rough 1.5cm cubes, place into a bowl with olive oil, cumin and salt, spread over the oven tray and bake for 30-40minutes or until golden.

RED ONION
Preheat the oven to 200c, line an oven tray with parchment paper. Cut the onion in ½ and then into 3 wedges (leave skin on and core in tack). Place wedges on the tray, drizzle with oil and salt, bake for 25minutes or until brown, pour over the verjuice and cook for a furher 10-15minutes until tender.

PEPITAS
Heat oil in a large fry pan, add the pepitas and toss until golden. Pour onto a tray lined with paper towel, season and allow to cool.

KALE
Tear the kale leaves into smallish pieces, place in a bowl with the lemon juice, oil and salt. Using clean hands massage the leaves for 2-3 minutes or until soft.

DRESSING
Whisk all ingredients together in a small bowl.

ASSEMBLE
Place the room temperature barley, finely chopped parsley, mint and dressing into a bowl, mix to combine (check seasoning). Divide between 4 plates, top with massaged kale leaves, sweet potato, onion wedges (remove skin), pepitas and fetta. Dizzle with EV olive oil if needed and serve.