Black Barley with Crispy Spiced Chickpeas and Citrus Dressing

Steps

1. oven to 230°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper.
2. Cook black barley in pot of boiling water for about 25–30 minutes, until just tender but still slightly firm to the bite. When barley has 2 minutes cook time remaining, add beans. Drain and set aside.
3. Drain and rinse chickpeas and pat dry with paper towels. Toss with a drizzle of olive oil and chickpea spice mix on prepared tray. Season with salt and pepper and roast for 20–25 minutes, until golden and crispy.
4. While barley and chickpeas cook, prepare citrus dressing. In a small bowl whisk together all citrus dressing ingredients. Season to taste with salt and pepper and set aside.
5. When barley has 10 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on medium heat. Add shallot and radishes and cook for 3–4 minutes, until starting to caramelise. Add tomato, avocado, sunflower seeds and olives and cook for 1 minute, until warmed through.
6. Add drained black barley and beans to pan along with dill and quarter of the citrus dressing. Season to taste with salt and pepper and toss to combine.
7. Divide cos lettuce leaves between plates and top with black barley salad. Sprinkle over crispy chickpeas and drizzle with remaining citrus dressing.