Roasted new carrots, cauliflower, grains & carrot-top dressing

• cauliflower↗1

  cut into florets, leaves cut into small pieces and stalks trimmed and cut into chunks

• carrots↗400g bunch new season g

  with tops, peeled and tops trimmed and reserved for the dressing (see below)

• cumin seeds↗2 tsp tsp
• honey↗2 tsp tsp
• rapeseed oil↗3 tbsp tbsp

  or olive oil

• spelt or pearl barley↗200g g
• green beans↗100g g

  trimmed

• carrot tops↗

  see above

• parsley leaves↗2 handfuls handfuls
• mint leaves↗1 handful handful
• capers↗1 tbsp tbsp
• Dijon mustard↗1 tbsp tbsp
• rapeseed oil↗100ml ml

  or olive oil

• cider or malt vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 8. Combine the cauliflower (including the leaves and stalks) and carrots in a bowl with the cumin, honey, 2 tbsp of the oil and season with salt. Line a shallow roasting tin with baking parchment, tip in the vegetables and roast for 30 mins, turning them occasionally until caramelised.

2. 2

   While the veg are roasting, cook the grains following pack instructions and add the green beans for the last 5 mins. When everything is cooked, drain and toss with the remaining oil and set aside.

3. 3

   To make the dressing, tip all the ingredients into a small food processor or mini chopper and blitz to a thick paste. Tip the grains and beans onto a platter with the carrots and cauliflower scattered over, then spoon over the dressing and serve any extra on the side.