This versatile plant-based bowl is full of both colour and flavour. Enjoy as main meal or portion it up for a great lunch or snack pot, equally tasty served hot or cold.
Ingredients
- 200g pearl barley
- 1 butternut squash, peeled and diced
- 40g toasted pumpkin seeds
- 1 red onion, sliced
- 50g kale, washed and sliced
- Juice of half a lemon
- 1 tsp dried thyme
- 60g baby spinach, washed
- Pinch of nutritional yeast
- Olive oil, salt and pepper to taste
Directions
- Mix the squash and onion with the thyme and olive oil and roast on a baking sheet at 175 for 35-40 minutes until golden and tender.
- Boil the pearl barley for 30-35 minutes and drain.
- For the pesto blend the spinach, lemon, nutritional yeast, half the pumpkin seeds and olive oil to taste, then mix it with the cooked barley.
- Mix all ingredients together and enjoy warm or leave to cool.
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