Root and nut traybake with pomegranate and yogurt dressing | Tesco Real Food

Ingredients

• 1 x 250g pack quick-cook barley
• 3 carrots, sliced lengthways
• 3 parsnips, sliced lengthways
• 2 red onions, cut into wedges
• 2 tbsp olive oil
• 50g (2oz) hazelnuts, halved
• 50g (2oz) pecan nuts
• 3 tbsp runny honey
• 2 tsp sumac or lemon zest
• small bunch flat-leaf parsley, roughly chopped
• 100g pomegranate seeds
• 100g (3 1/2oz) plain soya yogurt (vegan) or Greek-style yogurt
• 1 tbsp tahini (optional)
• 1 lemon, juiced
• 1 garlic clove, crushed