Pearl Barley & Roasted Veg Bowl

Serves: 3

Time: 40 minutes 

This pearl barley and roasted veg dish is such a delicious and nutritious way to use up lots of veg you have in the fridge. The pearl barley gives it a lovely bite, and the harissa adds the perfect amount of heat. I love making a big batch if it and using it through the week for lunches. Feel free to switch up to another grain like quinoa if you haven’t got pearl barley to hand. 

Ingredients: 

• 200g pearl barley 

• 1 medium onion 

• 2 peppers 

• 1 aubergine 

• 1 tablespoon olive oil 

• Teaspoon smoked paprika 

• Teaspoon garlic granules 

• Salt and pepper to taste 

• 100g peas 

• Harissa paste 

• Juice of ½ a lemon 

• Handful chopped parsley and basil 

Cooking Steps: 

1. Pre-heat your oven to 200C. 

2. Cook your pearl barley according to package instructions. 

3. Meanwhile, add your chopped aubergine, peppers, and onion to a lined baking tray. Season with olive oil, salt, pepper, smoked paprika and garlic, and cook for 30 minutes. 

4. When the veg and pearl barley are nearly cooked, cook your peas according to package instructions. 

5. Once the veg is cooked, add it to a large mixing bowl. Add in the cooked peas and the chopped parsley and basil. 

6. When the pearl barley is cooked, add it to this bowl. Now add about 2 tablespoons of harissa paste (or as much or as little as you want.) Squeeze in the ½ a lemon. Mix it all together. 

7. Serve up and enjoy! This makes great leftovers for lunch the next day.