Ancient Grain Bowls

Preheat the oven to 400°F. Add barley, 2¼ cups water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, cover, reduce heat to low, and simmer until the 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. Add chickpeas, 1 tbsp olive oil, French mustard & herb blend, and a pinch of salt to a baking sheet, and toss. 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 leeks are softened and lightly browned, 8 to 10 minutes.

Finely chop pistachios and add to a plate with a pinch of salt and pepper. Form cashew cheese into 4 balls, and roll in chopped pistachios to coat.

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

Add 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 barley and melted leeks, crispy chickpeas, and pistachio cashew cheese. Serve the ancient grain bowls with lemon wedges. Dig in!