Roast beetroot, barley and fennel salad

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Peel and cut the beetroot into 8 wedges each. Halve the fennel bulbs lengthways, remove most of the core, then cut each half into 1.5cm diagonal slices. Put the beetroot and fennel in baking trays, then toss with extra-virgin olive oil and season. Roast for 25-30 minutes until tender.
2. Meanwhile toast the blanched hazelnuts in a hot dry pan for 1 minute. Cool, then roughly chop and put in a large bowl.
3. Heat the olive oil in a pan over a medium-high heat, then add the pearl barley and cook, stirring, for 1 minute to toast. Add the water and bring to the boil, then reduce the heat and simmer for 15 minutes or until tender. Drain, then drizzle with extra-virgin olive oil and season. Add to the nuts with the fennel and beetroot.
4. Chop a bunch each of fresh mint and parsley, then toss through the veg with the lemon zest and juice. Crumble over the soft goat’s cheese to serve.