Sunday Roast...my way...

Sunday is the day where extra time can be taken to cook something delicious, traditionally that would be the Sunday roast, so I roasted, just not in the traditional way. This salad has so much going on, texture, sweetness, spice, crunch, sour, creamy, chewy, just yummy. 

These measurements are not exact, just work with your senses

large sweet potato, peeled and shopped into chunks

half a head of cauliflower, chopped into florets

cup of pearl barley (cook extra to have for breakfast the next day with fruit & yoghurt)

red onion, sliced into wedges

2 cloves of garlic, sliced

1 tsp cumin

1/2 tsp turmeric

1 tsp ground coriander

olive oil

bunch of picked coriander leaves

Dressing

big spoonful of tahini

tsp plain yoghurt

juice of a lime

cumin to taste

pinch of celtic sea salt

stalks from the coriander chopped finely

filtered water for thinning if needed

Put sweet potato, cauliflower, onion and garlic into large roasting pan, sprinkle with spices and olive oil, toss to make sure all of the vegies get a kiss from the spices. Bake in moderate oven until nicely roasted. While the vegetables are roasting put the barley in a large saucepan and simmer until cooked (~hour). Drain and set aside to cool. 

Make dressing and leave to permeate. Once everything is cooked put some barley in the bottom of a bowl, top with roasted vegetables, corainder leaves and drizzle with dressing.

Then the best part...eat it!!