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
Barley & Roast Veg Dinner
with feta, harissa dressing & fresh oregano
Hands on Time: 10 - 25 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
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.
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.
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.
A WINNING COMBO
Add the roasted veg and some seasoning to the pot with the cooked barley. Mix to combine.
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!
Pearled Barley - 75ml
Butternut Chunks - 250g
Beetroot Chunks - 200g
Red Onion - 1
Baby Marrow - 100g
Green Bell Pepper - 1
NOMU Italian Rub - 15ml
Harissa Dressing - 30ml
Sunflower Seeds - 10g
Feta - 1
Fresh Origanum - 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.
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.
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.
A WINNING COMBO
Add the roasted veg and some seasoning to the pot with the cooked barley. Mix to combine.
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!
Pearled Barley - 150ml
Butternut Chunks - 500g
Beetroot Chunks - 400g
Red Onion - 1
Baby Marrow - 200g
Green Bell Pepper - 1
NOMU Italian Rub - 30ml
Harissa Dressing - 60ml
Sunflower Seeds - 20g
Feta - 1
Fresh Origanum - 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.
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.
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.
A WINNING COMBO
Add the roasted veg and some seasoning to the pot with the cooked barley. Mix to combine.
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!
Pearled Barley - 225ml
Butternut Chunks - 750g
Beetroot Chunks - 600g
Red Onions - 2
Baby Marrow - 300g
Green Bell Peppers - 2
NOMU Italian Rub - 45ml
Harissa Dressing - 90ml
Sunflower Seeds - 30g
Feta - 1
Fresh Origanum - 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.
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.
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.
A WINNING COMBO
Add the roasted veg and some seasoning to the pot with the cooked barley. Mix to combine.
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!
Pearled Barley - 300ml
Butternut Chunks - 1kg
Beetroot Chunks - 800g
Red Onions - 2
Baby Marrow - 400g
Green Bell Peppers - 2
NOMU Italian Rub - 60ml
Harissa Dressing - 120ml
Sunflower Seeds - 40g
Feta - 1
Fresh Origanum - 1
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
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