What are the main ingredients in Roast Veg & Goat’s Cheese Spread?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Roast Veg & Goat’s Cheese Spread

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

with pearled barley, pumpkin seeds & za’atar spice

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Photo of Roast Veg & Goat’s Cheese Spread

Serves 1

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!

Chickpeas - 120g
Broccoli Florets - 100g
Cabbage - 100g
Pearled Barley - 75ml
Fresh Parsley - 4g
Cucumber - 50g
Low Fat Plain Yoghurt - 50ml
Chevin Goat's Cheese - 25g
Lemon Juice - 10ml
Pumpkin Seeds - 10g
Za'atar Spice - 15ml

Download the Recipe

Serves 2

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!

Chickpeas - 240g
Broccoli Florets - 200g
Cabbage - 200g
Pearled Barley - 150ml
Fresh Parsley - 8g
Cucumber - 100g
Low Fat Plain Yoghurt - 100ml
Chevin Goat's Cheese - 50g
Lemon Juice - 20ml
Pumpkin Seeds - 20g
Za'atar Spice - 30ml

Download the Recipe

Serves 3

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!

Chickpeas - 360g
Broccoli Florets - 300g
Cabbage - 300g
Pearled Barley - 225ml
Fresh Parsley - 12g
Cucumber - 150g
Low Fat Plain Yoghurt - 150ml
Chevin Goat's Cheese - 75g
Lemon Juice - 30ml
Pumpkin Seeds - 30g
Za'atar Spice - 45ml

Download the Recipe

Serves 4

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!