Special Diet

Roasted Carrot and Beetroot Pearl Barley with Feta

cook 30 mins
Tags: Quick eats
  • 2 red onions, cut into slim wedges
  • 16 bunched carrots, scrubbed and cut into chunks
  • 1 large raw beetroot, about 300 g (10 oz), peeled and cut into slim wedges
  • olive oil
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 chicken stock cubes
  • 275 g (9 oz) pearl barley
  • 300 g (10 oz) feta cheese, crumbled
  • 6 tablespoons coriander leaves
  • Place all the prepared vegetables in a large roasting tin, drizzle with the oil and toss to coat. Add the cumin seeds and ground coriander and toss again. Place at the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until the vegetables are tender and lightly charred in places.
  • Meanwhile, bring a large saucepan of lightly salted water to the boil, add the stock cubes and pearl barley and cook for 20 minutes until the grain is tender. Drain, then toss with the vegetables. Add the crumbled feta and coriander leaves, toss well and serve.
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