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Roasted vegetable pearl barley with honey vinaigrette recipe

Roasted vegetable pearl barley with honey vinaigrette recipe

10 ratings

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

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

Each serving contains

  • Energy

    1025kj
    244kcal     12%

  • Fat

    8g 12%

  • Saturates

    1g 6%

  • Sugars

    12g 13%

  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 40.1g Protein 4.3g Fibre 0.5g

Method

  1. 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.
  2. Meanwhile, in a pan, boil the pearl barley and sultanas for 12-15 mins, until al dente. Drain; transfer to a dish.
  3. In a small bowl, whisk the vinaigrette ingredients together. Pour over the pearl barley and fold through the veg and basil.

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