Ingredients

  • 4 pears
  • 125g Brussels sprouts
  • 500g bunched beetroot
  • 120g pearl barley
  • 50g walnuts/chestnuts, roughly chopped
  • Flat leaf parsley, roughly chopped
  • Half a brown onion, finely diced
  • 1l vegetable stock
  • 1 bay leaf
  • Salt and pepper

For the dressing

  • Zest and juice of half an orange
  • 1 garlic clove, minced
  • 5 tbsp olive oil
  • 1 tsp honey
  • 1 tbsp apple cider vinegar
  • Salt and pepper
  • 1 tbsp Dijon mustard

Method

  1. Preheat your oven to 200˚C/180˚C fan-assisted/gas mark 6. Peel the beetroot and cut into 2cm cubes. Drizzle with olive oil, season with salt and pepper, and wrap in foil. Roast for 40 minutes or until cooked.
  2. Meanwhile, put the pearl barley in a sieve and wash under cold water until it runs clear. Transfer to a saucepan, adding the stock and bay leaf. Cover with a lid and cook as per the packet instructions.
  3. Quarter the pears and remove the tough core. Drizzle with a little oil, the honey, and season with salt and pepper. Add them to the tray with the beetroot, after 20 minutes of roasting. Roast for another 20 minutes.
  4. While the beetroot and pear are roasting, heat a small non-stick frying pan and gently cook the onions, taking care not to burn them. Add a splash of water if they begin to catch on the bottom. Once cooked, turn off the heat and add to the pearl barley along with the walnuts and parsley. Season with plenty of salt and pepper, and mix thoroughly.
  5. Wash and trim the sprouts. Finely shred. Once the beetroot and pear are tender, remove from the oven and set aside. Allow to cool a little while you make the dressing.
  6. Mix all the dressing ingredients together. Stir through the pearl barley. Add the beetroot, pear and shredded sprouts.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 14 January 2018

You may also be interested in…

Recipe

Gooseberry and ginger custard tart

Try this delicious, seasonal dessert

Read more…

Recipe

Crispy beef with miso-glazed aubergines, pak choi and rice

A healthy and filling dish with oriental flavours

Read more…

Recipe

Hot & sour tofu with pickled fennel and courgette salad

A fragrant starter, with an oriental twist

Read more…

Recipe

Peanut butter, chocolate & coconut slices

This winning combination makes for a decadent treat

Read more…

Recipe

Spiced butterflied leg of lamb with salsa verde sauce

A delicious alternative to a traditional Sunday roast – perfect for Spring

Read more…

Recipe

Spring equinox – salmon & quinoa bowl

A healthy dish with great flavours and textures

Read more…

View the archive