Roasted turnip with barley, Stilton and hazelnuts recipe
Created by The Tesco Recipes team
The season's freshest produce shines bright in this delicious recipe that combines sweet turnip and creamy Stilton with hearty barley and a gorgeous honey and mustard dressing. An easy recipe for a midweek meal that looks and tastes great.
See method- Serves 4
- Takes 40 mins
- 456 calories / serving
Ingredients
- 200g (7oz) quick-cook barley
- 4 turnips, cut into 2.5cm (1in) cubes
- 1 red onion, cut into wedges
- 1 tbsp olive oil
- small handful parsley, roughly chopped
- 50g (2oz) hazelnuts, toasted and roughly chopped
- 100g Stilton, crumbled
- large handful rocket
For the dressing
- 2 tbsp olive oil
- 2 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
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Shop ingredientsEach serving contains
- Energy
- 1900kJ 456.0kcal
- Fat
- 26g
- Saturates
- 8g
- Salt
- 0.8g
- Sugars
- 4g
of the Reference intake
Carbohydrate 40.1gProtein 12.5gFibre 8.1g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the barley in a small pan and cover with boiling water. Simmer for 10-15 minutes, until softened; drain. Leave to cool slightly before transferring to a serving bowl. Meanwhile, arrange the turnips and onions on a roasting tray. Drizzle with the oil and season well. Roast for 25-30 minutes, turning halfway, until softened and golden.
- For the dressing, combine all the ingredients in a screw-top jar. Shake well, then pour over the barley. To serve, add the roasted veg, parsley, hazelnuts and Stilton to the barley; toss to combine. Scatter over the rocket.
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