Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/4 cup cornflour
- 2tablespoons apple cider vinegar
- 1 large red capsicum, deseeded, cut into 2cm strips
- 1 medium eggplant, cut into 3cm cubes
- 600grams pumpkin, peeled, chopped into 3cm cubes
- 2 large zucchini, sliced
- 5milliliter virgin olive oil spray
- 2teaspoons honey
- 1teaspoons grain mustard
- 1 1/2 cup barley, rinsed
- 300grams hard tofu, drained, cut into 1cm slices
- 1/3 cup olive oil
- 1/4 cup pepitas, toasted
- 250grams cocktail truss tomatoes
Nutrition per serving
2850kJ / 680Cal
2850 Kilojoules or 680 Calories
33% of daily energy intake*
Protein
26.5grams
Fat
31.0grams
Carbs
75.2grams
Sugars
20.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Cook barley as per packet instructions.
Step 2 of 5
Place pumpkin and eggplant onto 1 tray and capsicum and zucchini on second tray. Spray vegetables well with oil and season. Roast for 20 minutes. Add tomatoes and roast for a further 20 minutes or until golden and tender.
Step 3 of 5
Meanwhile, lightly coat tofu with cornflour. Heat 1 tbs oil in a non-stick frying pan over medium heat. Cook tofu for 2 minutes each side or until golden and crisp. Transfer to a plate.
Step 4 of 5
Whisk remaining oil with vinegar, honey and mustard in a jug.
Step 5 of 5
Spoon barley onto a platter, top with vegetables and tofu. Drizzle with dressing and sprinkle with pepitas, to serve.
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