All-in-one Jeweled Pearl Barley with Squash, Pomegranate, Watercress & Feta

Name: All-in-one Jeweled Pearl Barley with Squash, Pomegranate, Watercress & Feta
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Greek, Mediterranean, European
Ingredients: 1 x 750g squash, peeled and cut into 1cm chunks; All the seeds from the squash (or a handful of pumpkin seeds if that's easier); Sea salt; 1 teaspoon olive oil; 300g pearl barley, rinsed; 700ml boiling vegetable stock; 2 cloves of garlic, crushed; 1 bag of watercress, roughly chopped; 1 tablespoon lime juice; 1 tablespoon extra virgin olive oil; 100g feta cheese, crumbled; 1 pomegranate, seeds only; Freshly ground black pepper

7 steps

Prep:15minCook:1h

This is a vibrant, elegant dinner: the pearl barley cooks beautifully in the oven along with the squash, with the fresh elements added just at the end. Excellent for lunchboxes the next day, too.

Updated at: Thu, 17 Aug 2023 03:14:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories481.7 kcal (24%)

Total Fat11.7 g (17%)

Carbs85.3 g (33%)

Sugars6.8 g (8%)

Protein13.8 g (28%)

Sodium982.2 mg (49%)

Fiber15.9 g (57%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 750gsquash

peeled and cut into 1cm chunks

squash

All the seeds from the, or a handful of pumpkin seeds if that's easier

sea salt

1 teaspoonolive oil

300gpearl barley

rinsed

700mlvegetable stock

1 bagwatercress

1 tablespoonlime juice

1 tablespoonextra virgin olive oil

100gfeta cheese

crumbled

1pomegranate

seeds only

freshly ground black pepper

Instructions

Step 1

Preheat the oven to 200°C fan/220°C/ gas

Step 2

Tip the squash chunks into the roasting tin, then spread the seeds you've saved from the squash on another baking tray and rub with a pinch of sea salt and the olive oil.

Step 3

Mix the pearl barley, vegetable stock and crushed garlic with the squash chunks, then cover tightly with foil and transfer to the oven to cook for 1 hour.

Step 4

Pop the tray with the seeds in alongside after 50 minutes.

Step 5

Once the squash and pearl barley have had an hour, remove from the oven and stir through the watercress, lime juice and extra virgin olive oil.

Step 6

Top with the feta, pomegranate seeds and toasted seeds.

Step 7

Season with sea salt and black pepper to taste and serve hot.