Zaatar Roasted Carrot Pearl Barley

While the pearl barley is cooking, slice the carrot (unpeeled) into 0.5 cm batons and the red onion into 1 cm wedges. Place the veggies on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for 20-25 minutes, or until tender. In the last 10 minutes of cooking time, add the roasted almonds and sunflower seeds and cook until golden (watch they don't burn!).

While the veggies are roasting, finely chop the mint leaves (reserve a few for garnish!). Peel the garlic. Slice the lemon into wedges. In a small jar, combine the olive oil (1 tbs for 2 people / 2 tbs for 4 people), mint, garlic, honey and a squeeze of lemon juice (2 tsp for 2 people / 1 tbs for 4 people). Season to taste with a pinch of salt and pepper and shake vigorously to mix. TIP: Remove the garlic clove from the jar just prior to serving.

Once the veggies have finished roasting, remove from the oven, sprinkle with the zaatar and squeeze over lemon juice (2 tsp for 2 people / 1 tbs for 4 people).

In a large bowl, toss together the pearl barley, zaatar veggies, toasted sunflower seeds and almonds and the green mizuna. Pour over the mint dressing and toss to coat. TIP: Don’t forget to remove the garlic clove from the mint dressing! TIP: Dress the salad just before serving to prevent soggy leaves.