Barley & Roasted Veg Bowl

Nutrition per serving (estimate)

Why we like it

Pearl barley has a pleasant chewy texture that holds up to roasted vegetables and balsamic, and salty feta lifts the sweet beet and carrots. Barley is high in fiber, and the bowl keeps well for packed lunches.

Ingredients

• 80g pearl barley
• 1 beet
• 2 carrots
• 1 red onion
• 100g kale
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper
• 30g feta or goat's cheese
• Pumpkin seeds

Method

1. Cook barley in 400ml water with a pinch of salt — 30-35 minutes until tender.
2. Preheat oven to 200°C / 400°F. Chop beet, carrots and onion.
3. Toss in olive oil and balsamic. Roast 30 minutes until caramelized.
4. Massage kale with a little olive oil until slightly wilted.
5. Combine warm barley with kale.
6. Top with roasted vegetables.
7. Crumble feta over.
8. Scatter pumpkin seeds. Drizzle with extra olive oil.