eCook Meal
Barley & Roast Veg
with feta, harissa dressing & fresh oregano
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!
Serving guide
Choose your portion size.
GET THE BARLEY BUBBLING
Preheat the oven to 200°C. Place the 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.
NOSH ON SOME NUTRIENTS
Place the Butternut & beetroot pieces, the onion wedges, the baby marrow pieces, and the sliced green pepper on a large roasting tray. Coat in oil, the NOMU rub, and 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 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 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 the toasted sunflower seeds, and garnish with the picked Oregano. Time to dig in!
GET THE BARLEY BUBBLING
Preheat the oven to 200°C. Place the 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.
NOSH ON SOME NUTRIENTS
Place the Butternut & beetroot pieces, the onion wedges, the baby marrow pieces, and the sliced green pepper on a large roasting tray. Coat in oil, the NOMU rub, and 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 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 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 the toasted sunflower seeds, and garnish with the picked Oregano. Time to dig in!
GET THE BARLEY BUBBLING
Preheat the oven to 200°C. Place the 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.
NOSH ON SOME NUTRIENTS
Place the Butternut & beetroot pieces, the onion wedges, the baby marrow pieces, and the sliced green pepper on a large roasting tray. Coat in oil, the NOMU rub, and 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 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 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 the toasted sunflower seeds, and garnish with the picked Oregano. Time to dig in!
GET THE BARLEY BUBBLING
Preheat the oven to 200°C. Place the 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.
NOSH ON SOME NUTRIENTS
Place the Butternut & beetroot pieces, the onion wedges, the baby marrow pieces, and the sliced green pepper on a large roasting tray. Coat in oil, the NOMU rub, and 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 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 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 the toasted sunflower seeds, and garnish with the picked Oregano. Time to dig in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R97.31
for 4 servings · R24.33 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Beetroot Chunks needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Pearled Barley
- Green Bell Peppers
- NOMU Italian Rub
- Harissa Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Barley & Roast Veg?
The preparation time for Barley & Roast Veg with feta, harissa dressing & fresh oregano is between 10 and 25 minutes.
What is the total time required to make Barley & Roast Veg with feta, harissa dressing & fresh oregano?
The total time required to make Barley & Roast Veg with feta, harissa dressing & fresh oregano is between 35 and 50 minutes.
How many servings does Barley & Roast Veg provide?
4 servings
What are the main ingredients in Barley & Roast Veg?
Baby Marrow, Beetroot, Butternut, Feta, Green Bell Pepper, Harissa Dressing, NOMU Italian Rub, Onion, Oregano, Pearled Barley, Sunflower Seeds
What is the nutritional information of Barley & Roast Veg?
Calories: 743, Carbs: 110 grams, Fat: grams, Protein: 26.4 grams, Sugar: 22.4 grams, Salt: 1552 grams
How do I prepare Barley & Roast Veg?
A WINNING COMBO: Add the roasted veg and seasoning to the pot with the cooked barley. Mix to combine. WHILE YOU WAIT…: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. LOOK AT YOU, CHEF!: Dish up a generous portion of the loaded barley, scatter over the drained feta and the toasted sunflower seeds, and garnish with the picked oregano. Time to dig in! NOSH ON SOME NUTRIENTS: Place the butternut & beetroot pieces, the onion wedges, the baby marrow pieces, and the sliced green pepper on a large roasting tray. Coat in oil, the NOMU rub, and 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. GET THE BARLEY BUBBLING: Preheat the oven to 200°C. Place the 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.
What should be prepared from my kitchen to make Barley & Roast Veg?
Baby Marrow, Beetroot, Butternut, Feta, Green Bell Pepper, Harissa Dressing, NOMU Italian Rub, Onion, Oregano, Pearled Barley, Sunflower Seeds
How many calories does Barley & Roast Veg have?
743 calories
How much fat content does Barley & Roast Veg have?
grams