Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 8 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 1 cup barley
- 1tablespoons mint, chopped
- 1 red onion, cut into eighths
- 2tablespoons flat-leaf parsley, chopped
- 1tablespoons honey
- 2teaspoons cumin seeds
- 60grams goat’s cheese, crumbled
- 1tablespoons olive oil
- 2tablespoons lemon juice
- 500grams carrots, peeled, halved, cut into thick batons
- 1tablespoons pine nuts
Nutrition per serving
676kJ / 161Cal
676 Kilojoules or 161 Calories
8% of daily energy intake*
Protein
4.1grams
Fat
6.1grams
Carbs
20.1grams
Sugars
7.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Place barley in a small saucepan with 3 cups boiling water. Simmer, partly covered, for 15-20 minutes or until tender.
Step 2 of 3
Meanwhile, place carrot and onion in a roasting pan. Sprinkle with oil, cumin seeds and pine nuts and season with salt and pepper. Toss to coat. Roast for 20 minutes, tossing halfway through cooking. Drizzle with honey, stir and roast for 5 minutes more.
Step 3 of 3
Add lemon juice and most of the herbs to the barley. Stir through and spoon into a serving bowl. Top with roast carrot and onion, remaining herbs and cheese. Drizzle with a little extra honey and serve.
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