Roast Veg and Ancient Grain Salad with Preserved Lemon

Cook Time 1 hour

Servings 4–6

Ingredients

200g wholegrain — pearl barley, freekeh, farro or burghul

1 small sweet potato, skin on, scrubbed and diced

1 zucchini, chopped

1 red onion, sliced

1 red or yellow capsicum, chopped

1 tbsp extra virgin olive oil 

½ cup chopped parsley or coriander

2 tbsp chopped preserved lemon peel

Handful of rocket or baby spinach (optional)

Dressing

2 tbsp extra virgin olive oil

Juice of ½ lemon

1 tsp dijon mustard

1 garlic clove, crushed

Salt and pepper, to taste

Method

Place the wholegrain into a sieve and rinse under cold running water. Add to a large saucepan of boiling water. Reduce the heat slightly and simmer for 45–60 minutes (20-25 minutes for freekeh) until chewy-tender. Drain, cool and refrigerate if possible, to boost resistant starch.

Meanwhile, preheat the oven to 200°C and line a baking tray with baking paper. Toss the sweet potato, zucchini, onion and capsicum with the oil and a pinch of salt. Spread onto the tray and roast for 25–30 minutes, or until golden and soft.

To make the dressing, whisk all ingredients in a small bowl or shake in a small sealed jar until emulsified. Season to taste.

In a large bowl, combine the cooked grains, roasted vegetables, herbs, preserved lemon and dressing. Toss well. Serve warm or chilled, with rocket or baby spinach as desired. This is great made ahead – the flavours develop over time.