roasted roots and feta pearl barley
How to make roasted roots and feta pearl barley recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 red onions, cut into thin wedges
16 carrots, scrubbed and cut into chunks
1 large raw beetroot, about 300 g (10 oz), peeled and cut into slim wedges
2–3 tablespoons olive oil
1½ teaspoons cumin seeds
1½ teaspoons ground coriander
1½ vegetable stock cubes
275 g (9 oz) pearl barley
300 g (10 oz) feta cheese, crumbled
6 tablespoons fresh coriander leaves
Method:
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.
For carrot, beetroot & feta gratin, heat 3 tablespoons olive oil in a large frying pan, add 1 large thinly sliced red onion, 550 g (1 lb 2 oz) peeled and sliced carrots and 300 g (10 oz) raw beetroot, peeled and cut into slim wedges, and cook for 8–10 minutes until tender and cooked through. Add 1½ teaspoons cumin seeds and ¾ teaspoon ground coriander, then toss and cook for a further 2 minutes.
Divide between 4 small gratin dishes, then scatter 300 g (10 oz) crumbled feta cheese over the tops. Cook under a preheated hot grill for 2–3 minutes until the feta has turned golden in places. Serve with warm crusty bread. Total cooking time 20 minutes.
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