Grilled Beans & Peas

Combine the pepita seeds, sunflower seeds, curry powder, a pinch of salt, and 1 tbsp olive oil in a small frying pan. Place over medium-high heat and cook, stirring often, for 3–4 minutes until the seeds are toasted and fragrant. Remove from the heat, stir through the currants, and set aside.

Bring a medium saucepan of water to the boil and lightly season with salt. Add the rinsed pearl barley and cook for 15 minutes before draining and allowing to cool.

Preheat a grill plate over high heat.

Toss the green beans, snap peas, and snow peas with 2 tbsp of olive oil. Season with salt and pepper.

Grill the green beans, snap peas, and snow peas for approximately 4 minutes, turning and moving them throughout cooking until lightly charred but still bright green. Transfer to a large bowl.

Brush the spring onions lightly with a little more olive oil and season with salt and pepper. Put the spring onions on the grill and cook, turning often for 5 minutes, until nicely charred and softened.

Roughly chop the spring onions and combine with the yogurt in a small bowl, along with the sumac, lemon juice, and a little salt and pepper. Mix well.

Place the charred greens into a large mixing bowl. Add the cooked pearl barley, 1/3 of the seed mix, the yoghurt sauce, dill, mint, a splash of olive oil, and a splash of red wine vinegar. Toss everything together, then serve scattered with micro herbs, more seed mix, and lemon wedges.