Pearl Barley with Roasted Carrots, Chickpeas and Green Herb Sauce

Golden-Brown Carrots, Fresh Green Sauce

Pearl barley gives this dish a hearty base with a soft, slightly nutty flavour. The grains stay pleasantly tender with a little bite after cooking, as long as you don’t cook them longer than necessary. Cooking time varies by brand, so start tasting after about twenty minutes and follow the package instructions if they differ. Drain the barley as soon as it’s cooked and let it steam dry briefly. A splash of olive oil keeps the grains from sticking together when you assemble the bowl later.

Carrots are available year-round, but young ones are often smaller and sweeter in spring. Cut them into pieces of roughly equal thickness so they cook at the same time. In a hot oven, their natural sugars caramelise on the outside while the middle stays soft. Cumin adds a warm, earthy note; use ground cumin for an even coating. Spread the carrots out on the baking sheet: if they’re piled on top of each other, they’ll steam rather than develop browned edges.

Canned chickpeas are handy for a weeknight meal. Rinse them and pat them thoroughly dry before they go into the frying pan; moisture slows browning. Fry them in a roomy pan with oil and don’t move them around constantly, so they have time to colour and develop a firm crust. They may not always get as crispy at home as deep-fried chickpeas, but they’ll be golden-brown and more flavourful. Use dried chickpeas if you prefer to cook them yourself: soak and cook them ahead of time until tender, then dry them well.

The green sauce combines parsley and coriander with lemon, olive oil and tahini. Lemon juice keeps the sauce fresh and cuts through the creamy, slightly bitter sesame flavour. Add water a little at a time until the sauce runs easily off a spoon; an extra squeeze of lemon juice makes it fresher, while a little more tahini makes it richer. Not a fan of coriander? Replace it with extra parsley. Toasted sesame on top adds a nutty bite, but leave it out if you don’t want to use sesame.

Serve the bowl warm or at room temperature, with the sauce drizzled over or on the side so everyone can help themselves. The separate components are also suitable for preparing ahead. Store leftovers covered in the fridge and heat the barley, carrots and chickpeas through thoroughly; add the sauce and sesame after reheating. That way, the sauce stays fresh and the sesame stays crunchy. A simple green salad goes well alongside, but the barley, carrots and chickpeas already make the bowl a complete meal on their own.