Ancient Grain Bowls

Preheat the oven to 400°F. Add barley, 2¼ cups (4½ cups) water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat to low, cover, and simmer until grains are tender, 22 to 25 minutes. Drain any remaining water and return barley to the saucepan, off heat.

Drain and rinse the chickpeas, and pat dry. Place on a baking sheet and toss with 1 tbsp (2 tbsp) olive oil, French mustard & herb blend, and a pinch of salt. Roast until browned and crispy in places, 12 to 15 minutes.

Melt butter in a large nonstick skillet over low heat. Add leeks and a pinch of salt and pepper. Cook until softened and lightly browned, 8 to 10 minutes.

Finely chop the pistachios and add to a plate with a pinch of salt and pepper. Roll cashew cheese into 4(8) small balls, and roll in chopped pistachios to coat.

Halve the lemon(s), juice one half (1 lemon), and divide the other half (1 lemon) into wedges. Thinly slice the apple(s). Add sliced apple, arugula, 1 tsp (2 tsp) olive oil, lemon juice, and a pinch of salt and pepper to a medium bowl. Toss the arugula apple salad to combine.

Add cooked barley to the skillet with the melted leeks. Taste, and add salt and pepper as necessary. Divide the arugula apple salad between bowls. Top with cooked barley and melted leeks, crispy chickpeas, and pistachio cashew cheese. Serve the ancient grain bowls with lemon wedges. Dig in!