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Recipe

Roasted autumn vegetable barley with almond sauce

Feb 28, 2012 1:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Roasted autumn vegetable barley with almond sauce
  • 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

Roasted autumn vegetable barley with almond sauce
  • 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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