Barley & Roast Veg Dinner

With the slightly sweet & tangy flavours of the North African red chilli paste, called harissa, this loaded roasted vegetable barley is packed full of wonderful, satisfying tastes. Finished with a scattering of feta crumbles, toasted sunflower seeds & fresh oregano. You’ll barley be able to just have one serving!

Barley & Roast Veg Dinner

with feta, harissa dressing & fresh oregano

4.9

Hands on Time: 10 - 25 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Barley & Roast Veg Dinner
  1. GET THE BARLEY BUBBLING

    Preheat the oven to 200°C. Place the pearl 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.

  2. NOSH ON SOME NUTRIENTS

    Place the butternut & beetroot pieces, the onion wedges, the Baby Marrow chunks, and the sliced green pepper on a large roasting tray, coat in oil, the rub, and some seasoning. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). In the final 5 minutes, toss through the Harissa Dressing.

  3. WHILE YOU WAIT…

    Place the Sunflower Seeds in a pan over a medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  4. A WINNING COMBO

    Add the roasted veg and some seasoning to the pot with the cooked barley. Mix to combine.

  5. LOOK AT YOU, CHEF!

    Dish up a generous portion of the loaded barley, scatter over the drained Feta and Sunflower Seeds, and garnish with the picked oregano. Time to dig in!

  1. GET THE BARLEY BUBBLING

    Preheat the oven to 200°C. Place the pearl 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.

  2. NOSH ON SOME NUTRIENTS

    Place the butternut & beetroot pieces, the onion wedges, the Baby Marrow chunks, and the sliced green pepper on a large roasting tray, coat in oil, the rub, and some seasoning. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). In the final 5 minutes, toss through the Harissa Dressing.

  3. WHILE YOU WAIT…

    Place the Sunflower Seeds in a pan over a medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  4. A WINNING COMBO

    Add the roasted veg and some seasoning to the pot with the cooked barley. Mix to combine.

  5. LOOK AT YOU, CHEF!

    Dish up a generous portion of the loaded barley, scatter over the drained Feta and Sunflower Seeds, and garnish with the picked oregano. Time to dig in!

  1. GET THE BARLEY BUBBLING

    Preheat the oven to 200°C. Place the pearl 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.

  2. NOSH ON SOME NUTRIENTS

    Place the butternut & beetroot pieces, the onion wedges, the Baby Marrow chunks, and the sliced green pepper on a large roasting tray, coat in oil, the rub, and some seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). In the final 5 minutes, toss through the Harissa Dressing.

  3. WHILE YOU WAIT…

    Place the Sunflower Seeds in a pan over a medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  4. A WINNING COMBO

    Add the roasted veg and some seasoning to the pot with the cooked barley. Mix to combine.

  5. LOOK AT YOU, CHEF!

    Dish up a generous portion of the loaded barley, scatter over the drained Feta and Sunflower Seeds, and garnish with the picked oregano. Time to dig in!

  1. GET THE BARLEY BUBBLING

    Preheat the oven to 200°C. Place the pearl 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.

  2. NOSH ON SOME NUTRIENTS

    Place the butternut & beetroot pieces, the onion wedges, the Baby Marrow chunks, and the sliced green pepper on a large roasting tray, coat in oil, the rub, and some seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). In the final 5 minutes, toss through the Harissa Dressing.

  3. WHILE YOU WAIT…

    Place the Sunflower Seeds in a pan over a medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  4. A WINNING COMBO

    Add the roasted veg and some seasoning to the pot with the cooked barley. Mix to combine.

  5. LOOK AT YOU, CHEF!

    Dish up a generous portion of the loaded barley, scatter over the drained Feta and Sunflower Seeds, and garnish with the picked oregano. Time to dig in!

Frequently Asked Questions

What is the preparation time for Barley & Roast Veg Dinner?

The preparation time for Barley & Roast Veg Dinner with feta, harissa dressing & fresh oregano is between 10 and 25 minutes.

What is the total time required to make Barley & Roast Veg Dinner with feta, harissa dressing & fresh oregano?

The total time required to make Barley & Roast Veg Dinner with feta, harissa dressing & fresh oregano is between 35 and 50 minutes.

How many servings does Barley & Roast Veg Dinner provide?

4 servings

What are the main ingredients in Barley & Roast Veg Dinner?

Baby Marrow, Beetroot Chunks, Butternut Chunks, Feta, Fresh Origanum, Green Bell Pepper, Green Bell Peppers, Harissa Dressing, NOMU Italian Rub, Pearled Barley, Red Onion, Red Onions, Sunflower Seeds

What is the nutritional information of Barley & Roast Veg Dinner?

Calories: 776, Carbs: 111 grams, Fat: grams, Protein: 28.2 grams, Sugar: 22.3 grams, Salt: 1655 grams

How do I prepare Barley & Roast Veg Dinner?

WHILE YOU WAIT…: Place the sunflower seeds in a pan over a medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. GET THE BARLEY BUBBLING: Preheat the oven to 200°C. Place the pearl 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. NOSH ON SOME NUTRIENTS: Place the butternut & beetroot pieces, the onion wedges, the baby marrow chunks, and the sliced green pepper on a large roasting tray, coat in oil, the rub, and some seasoning. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). In the final 5 minutes, toss through the harissa dressing. LOOK AT YOU, CHEF!: Dish up a generous portion of the loaded barley, scatter over the drained feta and sunflower seeds, and garnish with the picked oregano. Time to dig in! A WINNING COMBO: Add the roasted veg and some seasoning to the pot with the cooked barley. Mix to combine.

What should be prepared from my kitchen to make Barley & Roast Veg Dinner?

Baby Marrow, Beetroot Chunks, Butternut Chunks, Feta, Fresh Origanum, Green Bell Pepper, Green Bell Peppers, Harissa Dressing, NOMU Italian Rub, Pearled Barley, Red Onion, Red Onions, Sunflower Seeds

How many calories does Barley & Roast Veg Dinner have?

776 calories

How much fat content does Barley & Roast Veg Dinner have?

grams

Woolies Products in this dish

Photo of Fresh Origanum 20 g

Fresh Origanum 20 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Sunflower Seeds 250 g

Sunflower Seeds 250 G

Photo of Baby Marrows 350 g

Baby Marrows 350 G

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