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Roasted turnip with barley, Stilton and hazelnuts recipe

5 ratings

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
5 mins to prepare and 35 mins to cook
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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1900kj
456kcal 23%
Fat
26g 37%
Saturates
8g 39%
Sugars
4g 5%
Salt
0.8g 14%

of the reference intake
Carbohydrate 40.1g Protein 12.5g Fibre 8.1g

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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