Pearl barley, parsnip & preserved lemon tagine

• oil2 tbsp tbsp
• onions↗2

  sliced

• garlic cloves↗2

  chopped

• turmeric↗½ tsp tsp
• paprika↗1 tsp tsp
• ras el hanout2 tsp tsp
• sweet potatoes↗2

  peeled and cut into chunks

• parsnips↗3

  cut into chunks

• carrots↗3

  cut into chunks

• preserved lemons2

  chopped

• pearl barley↗200g g
• vegetable stock↗1l l
• parsley↗1 small pack

  leaves picked

• mint↗1 small pack

  leaves picked

• green olives↗150g g

  chopped

• lemon↗½

  juiced

• pomegranate seeds↗

  to serve

• thick Greek yogurt↗160g

  (or dairy-free alternative)

• tahini↗2-3 tbsp
• lemon↗½

  juiced

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Scatter over the pomegranate seeds and the remaining herbs to add colour and texture. Serve with tahini yogurt.