Turkish Barley & Lentil Salad with Tahini

Heat some oil in a pan over a medium-high heat. Wash, cut and slice all vegetables. Add the onion and garlic to the pan and cook for 3 minutes, add in the cumin and sauté for 1 minute. Now add the lentils, carrots, diced tomatoes, sugar, and the vegetable stock powder along with the water. Bring to the boil and leave it to simmer away with vigour for 25 minutes or until the liquid begins to evaporate and the carrots are soft. Taste and adjust seasoning throughout its journey. Remove from the heat and add in the cooked barley and stir well to combine.

While the lentil mixture is simmering, prepare the dressing. Simply place the tahini, yoghurt, half the lemon juice, and a good grind of salt and pepper into a small bowl.