Lunch
Roast vegetable and barley bowl
Make extra vegetables for tomorrow.
Cooking mode in the app: one step at a time, with gentle timers.
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Fibre, B vitamins, vitamins A and C, vitamin E, healthy fats, unsaturated fats
LeafUp › Plates › Roast vegetable and barley bowl
You need (serves 2)
- A cup of pearl barley (about 200 g)
- Squash, peppers and a red onion (about 800 g in all)
- A spoon of rapeseed oil (1 tbsp)
- A spoon of pumpkin seeds (1 tbsp)
- Tahini, lemon and water for the dressing
- Thyme or rosemary
How to make it
- Cook the barley in plenty of simmering water for 30 to 40 minutes, then drain.
- Roast the vegetables with the oil and herbs at 200 °C (400 °F) for about 30 minutes.
- Whisk tahini with lemon and a little water, and pour over the barley, vegetables and seeds.
Allergens This plate contains gluten (barley), sesame. Always check product labels, as brands vary.
Good to know
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
Allergic to nuts or peanuts? Use the nut-free filter on Plates, and seeds only if they are safe for you. Whole nuts are a choking risk for children under 5.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
