Toasted Barley with Caramelised Onions & Black Garlic

Black garlic is aged and darkened by the Maillard process, a chemical reaction between the amino acids and sugars that gives it the dark, coaly distinctive colour and rich umami flavour. Sweet and slightly bitter in taste, the black cloves offset the toasty barley kernels, nutty sesame tahina in the dressing and aniseed from the fennel perfectly. This is best served warm as an accompaniment to a protein, or for a filling lunch with a glass of wine.