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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

  • Serves 6
  • 20 mins to prepare and 25 mins to cook
  • 244 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free


  • 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

  • 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


  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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