Roasted vegetable pearl barley with honey vinaigrette recipe
Nutty pearl barley pairs perfectly with a honey dressing and an array of sweet roasted veg to make this beautiful Easter dish. It also happens to be vegetarian and dairy-free so keep this recipe up your sleeve for those with dietary requirements. Any chewy grain, such as farro, bulgur, or even brown rice, can replace the barley.
See method- Serves 6
- 20 mins to prepare and 25 mins to cook
- 244 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 2 fennel bulbs, halved, cored and thickly sliced
- 2 small red onions, quartered
- 2 x 150g packs tendersweet carrots, peeled
- 1 tbsp extra-virgin olive oil
- 100g cherry tomatoes
- 200g pearl barley
- 3 tbsp sultanas
- 20g basil, roughly chopped
For the honey vinaigrette
- 2 tbsp red wine vinegar
- 1 shallot, finely diced
- ½ garlic clove, finely chopped
- 1 tbsp honey
Each serving contains
- Energy
- 1025kJ 244.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 40.1gProtein 4.3gFibre 0.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the fennel, onion and carrots on a tray and drizzle with the oil. Roast for 15 mins, then add the tomatoes and roast for another 8 mins.
- Meanwhile, in a pan, boil the pearl barley and sultanas for 12-15 mins, until al dente. Drain; transfer to a dish.
- In a small bowl, whisk the vinaigrette ingredients together. Pour over the pearl barley and fold through the veg and basil.
- See more Vegetarian recipes
