Warm roast veg, lentil and barley salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 100g pearl barley
- 100g Puy lentils
- 400g butternut squashpeeled and cut into bite-sized pieces
- 1 red onioncut into thin wedges
- 2 cloves with skin on garlicbruised
- olive oil
- 2 courgettescut into chunks
- 200g cherry tomatoes
- 3 tbsp sherry vinegar
- ½ a small bunch parsleyleaves picked
- 200g block fetacrumbled
Nutrition:
- kcal452
- fat19.9g
- carbs45.3g
- fibre7.5g
- protein19.2g
- salt1.9g
Method
step 1
Cook the barley and lentils in separate pans until tender. They’ll both take about 20 minutes. Drain really well.
step 2
Meanwhile heat the oven to 220C/fan 200C/gas 7. Put the squash and onion in a baking dish. Add the garlic, 3 tbsp olive oil and season well then turn everything around in the oil. Bake for 10 minutes then add the courgette, stir and bake for another 10 minutes. Add the tomatoes and keep cooking for another 5 minutes or until they start to burst.
step 3
Take the baking dish out of the oven and fish out the garlic. Add 3 tbsp sherry vinegar and the drained lentils and barley. Stir everything together then pile onto plates and top with the parsley and feta.
