A medley of za’atar spiced roasted veggies, crispy chickpeas & pearled barley, sprinkled with toasted seeds. This is dished up on top of a delicious spread made from creamy goat’s cheese, yoghurt, grated cucumber, zingy lemon juice & herby parsley.
Roast Veg & Goat’s Cheese Spread
Roast Veg & Goat’s Cheese Spread
with pearled barley, pumpkin seeds & za’atar spice
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Broccoli Florets
- Cabbage
- Chevin Goats Cheese
- Chickpeas
- Cucumber
- Fresh Parsley
- Lemon Juice
- Low Fat Plain Yoghurt
- Pearled Barley
- Pumpkin Seeds
- Za'atar Spice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
CRISPY Chickpeas
Preheat the oven to 200°C. Place the rinsed Chickpeas on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until crispy and cooked through, 25-30 minutes (shifting halfway). In a bowl, add the broccoli & cabbage chunks. Coat in oil, season, and set aside.
CAN BARLEY CONTAIN MYSELF
Place the rinsed pearled barley in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
DRESSED TO IMPRESS
When the Chickpeas reach the halfway mark, scatter the dressed broccoli & cabbage over the tray with the chickpeas (or place on a separate tray). Roast for the remaining time until cooked through.
SOME PREP
Rinse, pick, and roughly chop the parsley. Grate the Cucumber and squeeze out as much liquid as possible. Discard the liquid. In a bowl, combine the yoghurt, the goat’s cheese, the grated & drained cucumber, the lemon juice (to taste), ½ the chopped parsley, salt, and pepper.
ADD SOME SEEDS & SPICE
When the roast has 5 minutes remaining, sprinkle the pumpkin seeds and the za’atar spice over the roast veg & Chickpeas. When the roast is done, toss through the cooked barley. Season, if necessary.
TIME TO EAT
Smear the goat’s cheese spread on the plate. Top with the loaded za’atar-spiced roast and sprinkle over the remaining parsley. Well done, Chef!
CRISPY Chickpeas
Preheat the oven to 200°C. Place the rinsed Chickpeas on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until crispy and cooked through, 25-30 minutes (shifting halfway). In a bowl, add the broccoli & cabbage chunks. Coat in oil, season, and set aside.
CAN BARLEY CONTAIN MYSELF
Place the rinsed pearled barley in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
DRESSED TO IMPRESS
When the Chickpeas reach the halfway mark, scatter the dressed broccoli & cabbage over the tray with the chickpeas (or place on a separate tray). Roast for the remaining time until cooked through.
SOME PREP
Rinse, pick, and roughly chop the parsley. Grate the Cucumber and squeeze out as much liquid as possible. Discard the liquid. In a bowl, combine the yoghurt, the goat’s cheese, the grated & drained cucumber, the lemon juice (to taste), ½ the chopped parsley, salt, and pepper.
ADD SOME SEEDS & SPICE
When the roast has 5 minutes remaining, sprinkle the pumpkin seeds and the za’atar spice over the roast veg & Chickpeas. When the roast is done, toss through the cooked barley. Season, if necessary.
TIME TO EAT
Smear the goat’s cheese spread on the plate. Top with the loaded za’atar-spiced roast and sprinkle over the remaining parsley. Well done, Chef!
CRISPY Chickpeas
Preheat the oven to 200°C. Place the rinsed Chickpeas on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until crispy and cooked through, 30-35 minutes (shifting halfway). In a bowl, add the broccoli & cabbage chunks. Coat in oil, season, and set aside.
CAN BARLEY CONTAIN MYSELF
Place the rinsed pearled barley in a pot with 1.2L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
DRESSED TO IMPRESS
When the Chickpeas reach the halfway mark, scatter the dressed broccoli & cabbage over the tray with the chickpeas (or place on a separate tray). Roast for the remaining time until cooked through.
SOME PREP
Rinse, pick, and roughly chop the parsley. Grate the Cucumber and squeeze out as much liquid as possible. Discard the liquid. In a bowl, combine the yoghurt, the goat’s cheese, the grated & drained cucumber, the lemon juice (to taste), ½ the chopped parsley, salt, and pepper.
ADD SOME SEEDS & SPICE
When the roast has 5 minutes remaining, sprinkle the pumpkin seeds and the za’atar spice over the roast veg & Chickpeas. When the roast is done, toss through the cooked barley. Season, if necessary.
TIME TO EAT
Smear the goat’s cheese spread on the plate. Top with the loaded za’atar-spiced roast and sprinkle over the remaining parsley. Well done, Chef!
CRISPY Chickpeas
Preheat the oven to 200°C. Place the rinsed Chickpeas on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until crispy and cooked through, 30-35 minutes (shifting halfway). In a bowl, add the broccoli & cabbage chunks. Coat in oil, season, and set aside.
CAN BARLEY CONTAIN MYSELF
Place the rinsed pearled barley in a pot with 1.6L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
DRESSED TO IMPRESS
When the Chickpeas reach the halfway mark, scatter the dressed broccoli & cabbage over the tray with the chickpeas (or place on a separate tray). Roast for the remaining time until cooked through.
SOME PREP
Rinse, pick, and roughly chop the parsley. Grate the Cucumber and squeeze out as much liquid as possible. Discard the liquid. In a bowl, combine the yoghurt, the goat’s cheese, the grated & drained cucumber, the lemon juice (to taste), ½ the chopped parsley, salt, and pepper.
ADD SOME SEEDS & SPICE
When the roast has 5 minutes remaining, sprinkle the pumpkin seeds and the za’atar spice over the roast veg & Chickpeas. When the roast is done, toss through the cooked barley. Season, if necessary.
TIME TO EAT
Smear the goat’s cheese spread on the plate. Top with the loaded za’atar-spiced roast and sprinkle over the remaining parsley. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Roast Veg & Goat’s Cheese Spread?
The preparation time for Roast Veg & Goat’s Cheese Spread with pearled barley, pumpkin seeds & za’atar spice is between 25 and 45 minutes.
What is the total time required to make Roast Veg & Goat’s Cheese Spread with pearled barley, pumpkin seeds & za’atar spice?
The total time required to make Roast Veg & Goat’s Cheese Spread with pearled barley, pumpkin seeds & za’atar spice is between 40 and 60 minutes.
How many servings does Roast Veg & Goat’s Cheese Spread provide?
4 servings
What are the main ingredients in Roast Veg & Goat’s Cheese Spread?
Broccoli Florets, Cabbage, Chevin Goats Cheese, Chickpeas, Cucumber, Fresh Parsley, Lemon Juice, Low Fat Plain Yoghurt, Pearled Barley, Pumpkin Seeds, Za'atar Spice
What is the nutritional information of Roast Veg & Goat’s Cheese Spread?
Calories: 629, Carbs: 86 grams, Fat: grams, Protein: 29.8 grams, Sugar: 11.1 grams, Salt: 182 grams
How do I prepare Roast Veg & Goat’s Cheese Spread?
CRISPY CHICKPEAS: Preheat the oven to 200°C. Place the rinsed chickpeas on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until crispy and cooked through, 25-30 minutes (shifting halfway). In a bowl, add the broccoli & cabbage chunks. Coat in oil, season, and set aside. CAN BARLEY CONTAIN MYSELF: Place the rinsed pearled barley in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover. DRESSED TO IMPRESS: When the chickpeas reach the halfway mark, scatter the dressed broccoli & cabbage over the tray with the chickpeas (or place on a separate tray). Roast for the remaining time until cooked through. SOME PREP: Rinse, pick, and roughly chop the parsley. Grate the cucumber and squeeze out as much liquid as possible. Discard the liquid. In a bowl, combine the yoghurt, the goat’s cheese, the grated & drained cucumber, the lemon juice (to taste), ½ the chopped parsley, salt, and pepper. TIME TO EAT: Smear the goat’s cheese spread on the plate. Top with the loaded za’atar-spiced roast and sprinkle over the remaining parsley. Well done, Chef! ADD SOME SEEDS & SPICE: When the roast has 5 minutes remaining, sprinkle the pumpkin seeds and the za’atar spice over the roast veg & chickpeas. When the roast is done, toss through the cooked barley. Season, if necessary.
What should be prepared from my kitchen to make Roast Veg & Goat’s Cheese Spread?
Broccoli Florets, Cabbage, Chevin Goats Cheese, Chickpeas, Cucumber, Fresh Parsley, Lemon Juice, Low Fat Plain Yoghurt, Pearled Barley, Pumpkin Seeds, Za'atar Spice
How many calories does Roast Veg & Goat’s Cheese Spread have?
629 calories
How much fat content does Roast Veg & Goat’s Cheese Spread have?
grams
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