Tom’s been making us a delicious rainbow salad to celebrate Pride month – with delicious British hard-boiled eggs!
- Top and tail the green beans and boil, along with the peas, in plenty of salted water for 3 minutes until just cooked but still crunchy.
- Slice the peppers into thin sticks and cut the beetroot into quarters.
- Blend the coriander, tahini, olive oil, lime juice and garlic clove until smooth. Season and stir in a splash of water to loosen.
- Arrange the barley in a serving bowl, add the vegetables, cut the boiled eggs in half and add to the bowl, then drizzle over the dressing. Top with sesame seeds and some chopped coriander.