Pearl barley and sweet potato stew with radish and spring onion salsa

Name: Pearl barley and sweet potato stew with radish and spring onion salsa
Prep time: 45 min
Total time: 45 min
Yield: Serves 4
Ingredients: small handful coriander (cilantro), chopped; juice of 1 lime; 2 tbsp extra virgin olive oil; 75 g/2½ oz radishes, finely sliced; flaked sea salt and freshly ground black pepper; 3 tomatoes, deseeded and chopped; 5 spring onions (scallions), chopped; 200 g/7 oz labneh or feta cheese; 1 tbsp tomato purée; flaked sea salt and freshly ground black pepper; 200 g/7 oz labneh or feta cheese; 275 g/9¾ oz pearl barley; 1 tsp hot smoked paprika; approx. 650 g/1 lb 7 oz (2 medium–large sweet potatoes), peeled; 750 ml/26 fl oz/3 cups hot vegetable stock; 1 onion, chopped; 2 tbsp olive oil; 2 tsp cumin seeds; 2 cloves garlic, peeled and crushed

Preparation info

Difficulty
Easy
Ready in
45 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

This is a light, summery stew with a crunchy, tangy salsa over the top that’s packed with fresh flavours. I like to serve it with spoonfuls of Labneh for some added protein. It’s really easy to make your own or you can buy it from large supermarkets or Middle Eastern shops. As an alternative, you can crumble some feta cheese over the top.

Ingredients

Stew
Vegetarian
Spring

Ingredients

Method