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Carrot, cumin and barley summer stew
Fruit and vegetables
500ml/18fl oz
carrot
juice
6
carrots
(ideally Early Nantes), skin on, scrubbed, halved lengthways then cut into 1cm/½in slices at an angle
80g/2¾oz white
onion
(about ½ a medium
onion
), chopped
2 Pasilla Bajio
chillies
, deseeded and finely chopped
1 corn cob, cooked in boiling water for 20 minutes, covered
4
rainbow chard
leaves, rolled and chopped; stems cut into 3cm/1¼in pieces
3
spring onions
, finely sliced
small bunch
coriander
, chopped
½
lemon
, juice only
micro
coriander
(optional)
Cooking ingredients
large pinch of
sea salt
1 tsp ground
cumin
2 tbsp
rapeseed oil
150g/5½oz
pearl barley
1 tsp ground
cumin
salt and freshly ground
black pepper
1½ tbsp
rapeseed oil
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