pearl barley with spinach peas tomatoes and butternut squash
A filling and nutritious warm salad, packed with pearl barley, roasted veg and spinach.
Ingredients
- 70g/2½oz pitted black olives, drained if from a jar
- 250g/9oz pearl barley, rinsed and drained (or 1 grain pouch – see recipe tips)
- 1 vegetable stock cube
- 40g/1½oz frozen peas
- 1 tsp olive oil
- ¼ onion, finely chopped
- 1 garlic clove, finely chopped or grated
- 1 portion leftover roast butternut squash (about 330g/11½oz uncooked squash, if cooking separately)
- 100g/3½oz spinach
- 165g/5¾oz cherry tomatoes, quartered
- salt and freshly ground black pepper
- fresh basil leaves, to garnish
Directions
- Put the pearl barley and stock cube in a saucepan and pour in 750ml/1¼ pint boiling water from the kettle. Stir well and bring to the boil. Reduce to a gentle simmer and cook for 35 minutes, until tender. When the barley is 3 minutes or so from being ready, add the peas to the pan and cover with a lid. Cook for 3 minutes, then drain well.
- Meanwhile, heat the oil in a frying pan over a medium–high heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and cook for 30 seconds. Chop the squash into small bite-sized pieces and add to the pan. Stir-fry until heated through. Add the spinach and cook until wilted. Add the barley mixture and season with salt and pepper.
- Divide into two portions. If following the meal plan, keep one portion in a sealed container in the fridge to eat for tomorrow's lunch (see Recipe Tip). Serve garnished with fresh basil.