Roasted courgette & herbed pearl barley

Roasted courgette & herbed pearl barley

Chetna Makan combines nutritious pearl barley with barbecued veg and spices for a perfect vegan sharing dish.

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VeganVegetarianHealthySource of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook55 mins
  • Total time1 hr 10 mins

Ingredients

  • 2 courgettes, cut into chunks
  • 1 large onion, cut into chunks
  • 2 tbsp olive oil
  • 2 tsp Cooks’ Ingredients Vadouvan Spice Blend

For the pearl barley

  • 200g pearl barley
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 20g pack dill, chopped
  • 20g pack chives, chopped
  • 1 red chilli, chopped
  • ½ lemon, juice

Method

  1. Put the courgettes and onions in a bowl with the oil, spice blend and a pinch of salt, then mix together well. Thread the courgettes and onions onto 4 skewers

  2. Meanwhile, boil the kettle. Put the pearl barley into a large pan with 1L boiling water and the salt. Bring back to the boil, then simmer for 50-55 minutes, partly covered, stirring occasionally until the barley is soft and the water has been absorbed. Set aside, covered.

  3. While you wait, start the barbecue. Once hot, put the skewers on top and cook for 10-15 minutes, turning halfway through. The courgettes and onions should be charred and cooked through. Once ready, remove them from the skewers and put into a big bowl. Add the cooked barley, black pepper, herbs, chilli and lemon juice, then mix well to serve.

Cook’s tip

Instead of using the barbecue, you can cook the courgettes and onions in a preheated oven for 15 minutes.

If using wooden skewers, soak them in water for 30 minutes before use. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,459kJ/ 347kcals

Fat

9g

Saturated Fat

1.4g

Carbohydrates

50g

Sugars

8.5g

Fibre

9.8g

Protein

11g

Salt

1.5g

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