Sesame honey roasted parsnips with pearl barley salad recipe
Created by The Tesco Recipes team
Sweet honey and sesame roasted parsnips pair with garlic yogurt and a crispy kale and pearl barley salad - it’s perfect for a cold winter’s day.
See method- Serves 4
- Takes 1 hr 55 mins
- 462 calories / serving
Ingredients
- 150g pearl barley
- 800g parsnips, peeled, trimmed and cut into batons
- 2 red onions, sliced
- 2 tbsp clear honey
- 1 tbsp, plus 1 tsp sesame oil
- 1 tbsp sesame seeds
- 1 tsp miso paste
- 200g 0% fat Greek-Style yogurt
- 1 small garlic clove, finely crushed
- 2 tbsp pumpkin seeds
- 180g curly kale, washed
- 1 tbsp apple cider vinegar
- 15g coriander, roughly chopped
- pinch chilli flakes (optional)
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Shop ingredientsEach serving contains
- Energy
- 1945kJ 462.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 25g
of the Reference intake
Carbohydrate 67.3gProtein 14.1gFibre 17.7g
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Method
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Pour the pearl barley into a sieve and rinse under a cold tap until the water runs clear. Tip into a medium saucepan set over a high heat, cover with 2ltr water and bring to the boil. Cook on a rolling boil for 10 mins, then cover with a lid and simmer ›for 50 mins until puffed up and soft with a gentle bite. Drain off any excess water.
- Meanwhile, bring a large saucepan of water to the boil. Add the parsnips and cook for 6-8 mins until a knife passes easily through them. Drain, leave to steam-dry for 2 mins, then tip onto a large baking tray along with the onions.
- Whisk together the honey, 1 tsp sesame oil, miso and the sesame seeds. Drizzle over the veg and toss to combine. Roast for 20-25 mins, tossing occasionally, until golden and crisp around the edges.
- Mix the yogurt and garlic together until well combined. Season with freshly ground black pepper.
- Toast the pumpkin seeds in a dry frying pan over a high heat for 1-2 mins until they start to pop.
- Add the kale to a large bowl and drizzle over the remaining 1 tbsp sesame oil and the apple cider vinegar. Toss roughly with your hands, massaging the kale to soften it. Mix through the pearl barley and half the coriander, saving a little to garnish, allowing the residual heat of the barley to warm the kale.
- Spread the yogurt over a large plate and top with the roast parsnips. Sprinkle over the remaining coriander, the pumpkin seeds and chilli flakes. Serve with the pearl barley and kale salad.
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