1 large raw beetroot, about 300 g (10 oz), peeled and cut into slim wedges
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground coriander
1 1/2 chicken stock cubes
275 g (9 oz) pearl barley
300 g (10 oz) feta cheese, crumbled
6 tablespoons coriander leaves
Place all the prepared vegetables in a large roasting tin, drizzle with the oil and toss to coat. Add the cumin seeds and ground coriander and toss again. Place at the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until the vegetables are tender and lightly charred in places.
Meanwhile, bring a large saucepan of lightly salted water to the boil, add the stock cubes and pearl barley and cook for 20 minutes until the grain is tender. Drain, then toss with the vegetables. Add the crumbled feta and coriander leaves, toss well and serve.