Squash, Aubergine and Sprout Towers

Serves 4.

Ingredients:

• 200g pearl barley
• 1 bay leaf
• Juice and zest of 1 lemon
• Malden Sea salt
• ½ butternut squash
• 2 aubergines
• 1 tbsp rapeseed oil
• Malden Salt Cracked Black Pepper
• 150g Brussels sprouts
• 50g pistachios, chopped
  

For the tahini and cumin dressing:

• 50g cashew nuts
• 50ml hot water
• 1 tbsp tahini
• 1 tbsp rapeseed oil
• Pinch cumin
• Juice 1 lemon
• Small handful parsley, finely chopped

Method:

1. Wash the pearl barley in a sieve until the water runs clear. Then place the pearl barley in a large saucepan and cover in fresh, cold water. Add the bay leaf, lemon zest and juice and a generous pinch of salt. Bring to the boil and then simmer until the water has evaporated. Then add 50 ml at a time, waiting until it has evaporated, until the pearl barley is cooked, it should be soft with a chewy bite.
2. Whilst the pearl barley is cooking prepare the squash. Slice of the bulbous part and set aside to use for another dish. Slice the remaining squash into 1cm thick slices. Slice the aubergine into slightly thicker 1.5cm pieces. Place the squash and aubergine on a large baking tray, drizzle with oil and sprinkle over a good amount of salt and pepper. Roast in the oven for 15 minutes. Then remove from the oven and add the brussels sprouts, drizzle over a little more oil, salt and pepper and roast them all together for a further 20 minutes.
3. Meanwhile make the dressing by simply combining all the ingredients in a nutribullet or food processor until completely smooth.
4. Once the pearl barley and vegetables are cooked you can assemble them into stacks. Place the squash at the bottom, add the aubergine, spoon over the pearl barley, drizzle over the dressing sprinkle with the pistachios and add the chopped parsley. Add a extra grating of lemon zest if you fancy.