Cooked - Autumn Barley Bowl

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Autumn Barley Bowl

2.0

30 mins

1 x 300g pack diced butternut squash and sweet potato

½ tbsp olive oil

25g walnuts

100g dried pearl barley, rinsed

100g shredded kale

100g cooked beetroot, diced

50g soft goat’s cheese, crumbled - use vegetarian cheese if required

1 tbsp olive oil

½ tbsp balsamic vinegar

1 tsp Dijon mustard

1 tsp maple syrup or clear honey

Put a large baking tray in the oven and preheat it to 220°C, fan 200°C, gas 7. Toss the squash and sweet potato with ½ tablespoon of oil and seasoning. Roast on the preheated tray for 25 minutes. Lightly toast the walnuts on the same tray for the final 5 minutes of cooking.
Meanwhile, boil the pearl barley for about 22 minutes until tender, stirring occasionally. Add the kale for a further 2 minutes to wilt. Drain well.
Whisk together the dressing ingredients and season to taste. Roughly chop the toasted walnuts. Put the pearl barley and kale in a bowl and stir through the dressing and roasted squash and sweet potato, followed by the beetroot. Divide between bowls and serve topped with the walnuts and goat’s cheese.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥣Bowl

CuisineMediterranean

OccasionsAutumn📆Everyday🥑Healthy Eating

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 25 weeks ago

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