Carrot cumin and barley summer stew

Ingredients

• 500ml/18fl oz carrot juice
• large pinch of sea salt
• 1 tsp ground cumin
• 6 carrots (ideally Early Nantes), skin on, scrubbed, halved lengthways then cut into 1cm/½in slices at an angle
• 2 tbsp rapeseed oil
• 80g/2¾oz white onion (about ½ a medium onion), chopped
• 2 Pasilla Bajio chillies, deseeded and finely chopped
• 150g/5½oz pearl barley
• 1 tsp ground cumin
• 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
• salt and freshly ground black pepper
• 1½ tbsp rapeseed oil
• micro coriander (optional)

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