Method
Step 1
Preparation: Preheat the oven to 200°C. Boil the kettle. For speed, start cooking the barley before preparing all ingredients as indicated above.
Step 2
Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.
Step 3
Barley: Place a pot on medium-high heat, add the barley and pour in boiling water (enough to cover by 5cm, no salt). Bring to the boil and cook for 25-30 minutes. Drain.
Step 4
Carrots: Cut into matchsticks: cut in half crossways. Slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into matchsticks (about 5mm wide). Place in a single layer on a tin foil lined baking tray with a drizzle of olive oil, salt, pepper and cumin seeds. Roast in the oven for 30 minutes, until golden brown.
Step 5
Dressing: Mix together the lemon zest, olive oil (see quantity above) and honey. Mix in HALF the lemon juice and salt and pepper.
Step 6
Serve Mix the dressing through the barley. Top with the roasted carrots, coriander and black sesame seed, and crumble the Chevin over the top.