Crispy Sumac Beetroot Butter Bean Barley Bowls with Orange Tahini Yogurt

Crispy Sumac Beetroot Butter Bean Barley Bowls with Orange Tahini Yogurt 🍊🌿 This bowl is earthy, bright and deeply satisfying: ruby roasted beetroot, crisp-edged butter beans, chewy pearl barley, fresh dill and a cool orange tahini yogurt that brings everything together. It is simple enough for a weeknight, but colourful enough to feel like a proper table-centre bowl. Yield: 3-4 servings Time: about 45 minutes Ingredients: - 500 g beetroot, peeled and cut into wedges - 1 can butter beans, drained, rinsed and patted dry - 2 tbsp olive oil, plus extra for dressing - 1 1/2 tsp ground sumac - 1 tsp ground cumin - 200 g pearl barley - 1 tbsp lemon juice - Small handful fresh dill, roughly chopped - 1 tbsp sesame seeds - Salt and black pepper Orange tahini yogurt: - 1 cup thick Greek-style yogurt - 2 tbsp tahini - Finely grated zest of 1 orange - 2 tbsp fresh orange juice - 1 small garlic clove, finely grated - 1 tsp lemon juice, or more to taste - Pinch of salt Method: 1. Heat the oven to 220 C / 425 F. Line a large tray with baking paper. Toss the beetroot wedges with 1 tablespoon olive oil, sumac, cumin, salt and black pepper. Spread them out so they roast rather than steam. 🧡 2. Start roasting. Roast the beetroot for 18 minutes, then turn the wedges. Toss the dry butter beans with the remaining tablespoon of olive oil, a pinch of salt and a little extra sumac. Add them to the tray around the beetroot. 3. Crisp and caramelise. Roast for another 18-22 minutes, until the beetroot is tender with glossy edges and the butter beans are golden and lightly crisp. If the beans are browning faster than the beetroot, move them to one side of the tray. 4. Cook the barley. Simmer pearl barley in salted water until tender but still pleasantly chewy, usually 25-30 minutes. Drain well, then dress while warm with olive oil, lemon juice, chopped dill, salt and pepper. 5. Make the orange tahini yogurt. Stir yogurt, tahini, orange zest, orange juice, garlic, lemon juice and salt until smooth. It should be thick but spoonable; loosen with a tiny splash of cold water only if needed. 6. Assemble the bowls. Spoon barley into shallow bowls. Add roasted beetroot, crispy butter beans, orange tahini yogurt, sesame seeds and extra dill. Finish with a little more sumac and a small drizzle of olive oil. Serving and storage tips: - Serve the bowls while the beetroot and beans are warm and the yogurt is cold. - Keep the yogurt separate for leftovers so the beans stay crisp. - Barley, beetroot and beans can be cooked ahead and reheated on a tray for 8-10 minutes. - Add cucumber ribbons, orange segments or toasted walnuts if you want extra freshness or crunch. Save this one for a bright vegetarian dinner bowl. ✨ Tasteloom.club - easy recipes for everyday cravings