Name: Roasted autumn vegetable barley with almond sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 400 gram kumara, peeled, cut into wedges; 2 clove garlic, skin on; 1 tablespoon olive oil; 1 bunch baby beetroot, stems trimmed, scrubbed; 1 onion, chopped; 1 cup pearl barley; 2 cup vegetable stock; 1 head broccoli, cut into small florets; Almond sauce; 50 gram packet slivered almonds; 1 bunch mint, leaves picked; 1/2 cup low-fat natural yoghurt; 2 tablespoon lemon juice

Ingredients

400 gram kumara, peeled, cut into wedges

2 clove garlic, skin on

1 tablespoon olive oil

1 bunch baby beetroot, stems trimmed, scrubbed

1 onion, chopped

1 cup pearl barley

2 cup vegetable stock

1 head broccoli, cut into small florets

Almond sauce

50 gram packet slivered almonds

1 bunch mint, leaves picked

1/2 cup low-fat natural yoghurt

2 tablespoon lemon juice

Method

1.Preheat oven to 200°C. Arrange kumara and garlic in a large baking dish. Drizzle with half the olive oil and toss to coat. Season to taste.

2.Wrap beetroot individually in foil. Place on tray. Bake 35-40 minutes, until tender and kumara is golden. Reserve garlic for almond sauce.

3.Meanwhile, heat remaining oil in a large saucepan on medium. Saute onion 4-5 minutes. until tender. Stir in barley, then add stock. Bring to boil on high. Reduce heat to low and simmer, covered, 20 minutes.

4.Add broccoli. Cook a further 2-3 minutes. Remove from heat. Set aside 5 minutes.

5.To make almond sauce, in a food processor, process nuts until well chopped. Squeeze garlic from skins. Add to nuts with mint, yoghurt and juice. Process until almost smooth. Season to taste.

6.Wearing disposable gloves, rub skin from the beetroot. Cut into quarters. Stir beetroot and kumara through barley. Serve with sauce.

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Ingredients

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