British · Lunch
Barley, roasted vegetable and feta bowl
Nutty pearl barley with roasted beetroot and zucchini, chickpeas and feta.
- Calories
- 491 kcal
- Protein
- 17 g
- Carbs
- 72 g
- Fat
- 15 g
- Prep
- 10 min
- Cook
- 30 min
Per serving, for one person.
Contains: dairy, gluten.
Ingredients
- 60 g Pearl barley
- 100 g Beetroot
- ½ courgette Courgette
- 60 g Chickpeas (tinned, drained)
- 30 g Feta
- ½ tbsp Olive oil
Method
- Heat the oven to 200°C. Toss the beetroot and zucchini with half the oil and roast for 25 minutes.
- Simmer the barley in plenty of water for 25 minutes until tender; drain.
- Warm the chickpeas through in a small pan.
- Toss the barley with the roasted vegetables and chickpeas, crumble over the feta and drizzle with the remaining oil.
More British recipes
- Lighter full English breakfast512 kcal · 41 g protein
- Porridge with berries and honey360 kcal · 14 g protein
- Kedgeree442 kcal · 31 g protein
- Scrambled eggs with smoked salmon359 kcal · 31 g protein
- Overnight oats with dates and cinnamon387 kcal · 11 g protein
- Lighter roast chicken dinner480 kcal · 42 g protein
More vegetarian recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
- Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein