By now you may have guessed I’m a big fan of vegetarian food and budget cooking, see my roast aubergine post.
Pearl Barley is something I have always enjoyed in a broth or stew and have fond memories of enjoying them in lots of warming winter suppers when I lived in rural Scotland as a child.
Todas supper can be enjoyed hot or cold, I love it hot with fresh bread straight from the oven.
You will need…
- 400g of dried pearl barley
- I medium butternut squash cut into rough chunks (skin on)
- 2 red peppers sliced into large pieces
- olive oil
- 6 garlic cloves, skin on.
- dried basil/oregano
- green pesto (I used a jar of ready made)
- I pack of feta cheese
- a few sprigs of chopped fresh mint.
How to make…
- In a saucepan cover the barley with water add a few pinches of salt and boil/simmer for 40mins until cooked.
- Whilst the barley is cooking put the squash, pepper and whole garlic cloves in a roasting tray, drizzle on olive oil and sprinkle with salt, pepper and the dried herbs. Roast in a hot oven, about gas mark 6-7 or 190c until the veg is soft and browning, usually about 25mins.
- Once the barley cooked drain it and stir in your pesto, roasted veg (except the garlic cloves), add chopped fresh mint and small chunks of feta cheese scattered through. Season with salt and pepper or maybe a squeeze of lemon juice.
- Serve with a crusty bread and butter.