Pearl Barley, Roast Beetroot and Goat's Cheese Grain Bowl
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Ingredients
- 200 g pearl barley
- 300 g cooked beetroot
- 100 g soft goat's cheese
- 20 g walnuts
- 500 ml vegetable stock
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Nutrition (per serving)
- Calories
- 379 kcal
- Protein
- 12 g
- Carbohydrate
- 39 g
- of which sugars
- 7.3 g
- Fat
- 16.3 g
- of which saturates
- 5.1 g
- Fibre
- 9.6 g
- Salt
- 1.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the pearl barley and simmer in the vegetable stock for 25-30 minutes until tender, then drain any excess liquid.
- 2
Cut the cooked beetroot into wedges.
- 3
Toast the walnuts in a dry pan for 2 minutes, then roughly chop.
- 4
Whisk the olive oil with the balsamic vinegar.
- 5
Toss the warm barley with the dressing and spoon into bowls.
- 6
Top with the beetroot, crumbled goat's cheese and toasted walnuts.
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