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
Woolies Products in this dish
