- 2 tbsp oil
- 2 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, chopped
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 tsp ras el hanout
- 2 sweet potatoes, peeled and cut into chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 3 parsnips, cut into chunks
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 3 carrots, cut into chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 preserved lemons, chopped
- 200g pearl barley
- 1l vegetable stock
- 1 small pack parsley, leaves picked
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 small pack mint, leaves picked
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 150g green olives, chopped
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- ½ lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- pomegranate seeds, to serve
For the tahini yogurt
Heat the oil in a flameproof casserole dish. Add the onion and a pinch of salt, cook for 5 mins until beginning to colour and soften, then stir in the garlic and spices. Cook for a min more until fragrant, then add the sweet potato, parsnips, carrots, preserved lemon and pearl barley.
Give everything a good mix and cook for a min or so until the veg and barley are coated in the spices. Pour in the stock and some seasoning, bring to the boil, then reduce the heat and simmer for 45 mins or until the veg and barley are tender.
To make the dressing, mix the yogurt with the tahini, lemon juice and some seasoning, then add a splash of water to make it spoonable. Chop most of the mint and parsley leaves. Taste the stew for seasoning, then stir through the chopped herbs, olives and lemon juice. Can be frozen at this point; reheat very gently.
Scatter over the pomegranate seeds and the remaining herbs to add colour and texture. Serve with tahini yogurt.