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Roasted courgette & herbed pearl barley

Roasted courgette & herbed pearl barley

By Luca Paris
15’ Prep time
55’ Cook time
70’ Total time
347 Calories
4 Serving

Summary

Chetna makan combines nutritious pearl barley with barbecued veg and spices for a perfect vegan sharing dish.
Luca Paris 0 Followers

Step by Step

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Step 1

Put the courgettes and onions in a bowl with the oil, spice blend and a pinch of salt, then mix together well. Thread the courgettes and onions onto 4 skewers
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Step 2

Meanwhile, boil the kettle. Put the pearl barley into a large pan with 1L boiling water and the salt. Bring back to the boil, then simmer for 50-55 minutes, partly covered, stirring occasionally until the barley is soft and the water has been absorbed. Set aside, covered.
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Step 3

While you wait, start the barbecue. Once hot, put the skewers on top and cook for 10-15 minutes, turning halfway through. The courgettes and onions should be charred and cooked through. Once ready, remove them from the skewers and put into a big bowl. Add the cooked barley, black pepper, herbs, chilli and lemon juice, then mix well to serve.

Ingredient

  • Lemon
    Lemon
    0.5
  • Onion
    Onion
    1
  • Olive oil
    Olive oil
    2 tbsp
  • Chives
    Chives
    20 grams
  • Red chilli
    Red chilli
    1
  • Courgettes
    Courgettes
    2
  • Salt
    Salt
    1 tsp
  • Ground black pepper
    Ground black pepper
    0.25 tsp
  • Pearl barley
    Pearl barley
    200 grams
  • Dill
    Dill
    20 grams
  • Cooks’ ingredients vadouvan spice blend
    Cooks’ ingredients vadouvan spice blend
    2 tsp
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