- 75g pearl barley
- 1 beetroot
- 1 fennel bulb
- 100g cheddar
- A large handful of flat leaf parsley
- 1 apple
- 1 garlic clove
- 1 tbsp wholegrain mustard
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Baking tray
- Small pan with lid
- Measuring jug
- 1.
Preheat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Scrub the beetroot and cut it into 1-2cm-thick wedges (see our tip on beetroot prep, overleaf). Trim the dry tips off the fennel bulb, setting any fronds aside for garnishing. Cut the fennel into 1cm-thick slices. Spread the beetroot and fennel out on a baking tray and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and roast for 25 mins, till both are tender.
- 2.
Meanwhile, tip the pearl barley into a small pan and add a pinch of salt. Top up the pan with enough boiling water to cover the barley by 2-3cm. Bring to the boil, then reduce to a simmer, cover and cook for 20-25 mins, till tender.
- 3.
While the rice and veg cook, cut the cheddar into 1cm-thick cubes. Roughly chop the parsley leaves and stalks. Quarter the apple and slice out the core. Cut the apple into thin slices. Set aside.
- 4.
Peel the garlic and grate it into a bowl. Add 1 tbsp each wholegrain mustard, cider vinegar and olive oil to the garlic. Season with a little salt and pepper. Stir well to make a dressing.
- 5.
When the barley is tender, drain it and rinse with cold water to cool it down. Shake dry and tip the barley into a bowl. Add the fennel and beetroot, the cheddar, parsley and apple. Fold through the mustard dressing and serve.