Dukkah-roasted carrot & pearl barley salad

Preheat the oven to 200°C, gas mark 6. Bring a large pan of salted water to the boil and cook the pearl barley according to pack instructions. Drain and allow to cool for 20 minutes.

Meanwhile, in a large bowl toss the carrots with 1 tbsp olive oil and ½ tbsp dukkah. Season and arrange on a baking tray. Add the chickpeas to the same bowl with the remaining 1 tbsp olive oil and ½ tbsp dukkah. Season and spread out on another baking tray. Roast both for 25-30 minutes, until golden and crisping up. Meanwhile, in a bowl whisk the extra virgin olive oil, balsamic vinegar, maple syrup, orange juice and garlic together, then season.

Put the cooled pearl barley in a large bowl, add the chickpeas, ½ of the pomegranate seeds and most of the chopped dill. Pour over the dressing and toss well. Spoon the mixture over a large serving platter, dot with dollops of baba ganoush and top with the carrots. Scatter over the remaining pomegranate seeds and dill fronds, a drizzle of extra virgin olive oil and a sprinkling of dukkah.