Pearl barley, parsnip & preserved lemon tagine

Ingredients

Instructions

1. Heat the oil in a flameproof casserole dish. Add the onion and a pinch of salt, cook for
   5 mins until beginning to colour and soften, then stir in the garlic and spices. Cook for a min more until fragrant, then add the sweet potato, parsnips, carrots, preserved lemon and pearl barley.
2. Give everything a good mix and cook for a min or so until the veg and barley are coated in the spices. Pour in the stock and some seasoning, bring to the boil, then reduce the heat and simmer for
   45 mins or until the veg and barley are tender.
3. Chop most of the mint and parsley leaves. Taste the stew for seasoning, then stir through the chopped herbs, olives and lemon juice. Can be frozen at this point; reheat very gently.
4. Scatter over the pomegranate seeds and the remaining herbs to add colour and texture.

Nutrition