Comfort in a bowl. Fibre-rich, fresh, and easy to prepare.
This one-pot vegetarian wonder brings together earthy pearl barley and seasonal roasted veg with a zingy yoghurt topping. It’s hearty, healthy, and ready in under 40 minutes.
Late Summer Veg & Pearl Barley Bowl with Herby Yoghurt
Print RecipeIngredients
- 100g pearl barley
- 1 large carrot, chopped into batons
- 1 courgette, sliced
- 100g cherry tomatoes, halved
- 1 red onion, cut into wedges
- 1 tbsp olive oil
- 1 tsp smoked paprika or cumin
- Salt & pepper
- 4 tbsp plain yoghurt (or kefir)
- 1 small garlic clove, grated
- Juice of ½ lemon
- Handful of chopped mint or parsley
- Pinch of salt
Instructions
Method
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Cook the pearl barley according to packet instructions (usually 25–30 mins). Drain and set aside.
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While it cooks, toss all veg with oil, paprika, salt and pepper. Roast at 200°C for 25 mins until caramelised.
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Stir together the herby yoghurt ingredients in a small bowl.
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Toss the barley with the roasted veg, then serve warm with a dollop of herby yoghurt on top.
Top Tip:
Make extra barley and roasted veg—it’s brilliant cold the next day in lunchboxes or tossed into a salad.
