Tahini sprouts on a warm pearl barley, green lentil and roast veg salad

Another super-easy recipe that most importantly, is toddler-proof. My own usual mish-mash of whatever’s going in the fridge turned out really well!

Ingredients:

Bag of brussel sprouts

1 cup green lentils

1 cup pearl barley

2 peppers

1 sweet potato

1 aubergine

1 onion

4 cloves garlic

1 tsp cumin powder

1 tsp coriander powder

1 tsp garlic powder

1 tsp ginger powder

Olive oil

(you can throw in any other veg that’s good for roasting e.g courgette, squash)

Tahini dressing:

3 tbsp tahini

2 tbsp olive oil

generous squirt honey to taste

salt, pepper

1 lemon

Method:

1.Pre-heat overn 200 degrees celsius.

2. Boil lentils and pearl barley in separate pans according to instructions - basically cover with lots of water, turn up to a high heat initially and once bubbling a lot, turn down to medium/low until cooked.

3. Prepare veg whilst everything is heating up: finely chop onion, squash garlic cloves with flat blade bit of your knife, cube the rest of your veg. If sprouts aren’t ready, then just trim the base and remove the outer leaves.

I rarely peel veg if I can get away with it!

4. Put sprouts, cubed pepper, sweet potato, aubergine and garlic cloves on a roasting tray with oil. Put in the oven. Put on separate trays or divide up on the tray if possible as some will have different roasting times. Check on the veg after half an hour - the sweet potato may need longer than this but remove the veg that’s cooked.

5. Pearl barley and lentil should be done within half an hour - drain using a colander

6. Take a large saucepan. Fry the onion in 2 tbsp of oil until translucent. Add all the spice powders until you have a paste. Whilst still hot, add the drained lentils and pearl barley. Mix well, keep on heat for 3-5 minutes and stir as needed.

7. Mix in roasted veg except for sprouts. Mix well.

8. Make tahini dressing and add to the sprouts.

9. Plate up and top with sprouts.

10. ENJOY!