Name: Warm roast veg, lentil and barley salad
Total time: 45 min
Yield: Serves 4
Cuisine: British
Ingredients: 100g pearl barley; 100g Puy lentils; 400g butternut squash peeled and cut into bite-sized pieces; 1 red onion cut into thin wedges; 2 cloves with skin on garlic bruised; olive oil; 2 courgettes cut into chunks; 200g cherry tomatoes; 3 tbsp sherry vinegar; ½ a small bunch parsley leaves picked; 200g block feta crumbled

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Warm roast veg, lentil and barley salad

Warm roast veg, lentil and barley salad

Published: December 19, 2014 at 2:33 PM

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Serves 4

A little effort

Total time: 45 mins

A star rating of 5 out of 5.1 ratingRate

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Boost your five a day with this vegetarian recipe. Made with lentils and pearl barley it's filling, fast and easy, making it just right for after work. Plus, it serves four, or two with leftovers for a packed lunch.

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Ingredients

Nutrition

100g pearl barley
100g Puy lentils
400g butternut squash

peeled and cut into bite-sized pieces
1 red onion

cut into thin wedges
2 cloves with skin on garlic

bruised
olive oil
2 courgettes

cut into chunks
200g cherry tomatoes
3 tbsp sherry vinegar
½ a small bunch parsley

leaves picked
200g block feta

crumbled

Nutrition: per serving

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.

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