Lemon Barley Bowl with Roast Carrots & Chickpeas

Ingredients

• 150 g pearl barley
• 400 g carrots, cut into batons
• 240 g cooked chickpeas (1 tin, drained)
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 lemon, juice and zest
• 30 g almonds, chopped
• Parsley, salt, pepper

Instructions

1. 1Heat the oven to 220°C. Simmer the barley in salted water for 25 minutes, then drain.
2. 2Toss carrots and chickpeas with 2 tbsp olive oil, cumin, salt and pepper on a tray.
3. 3Roast for 20–25 minutes, turning once, until the carrots are golden.
4. 4Whisk lemon juice, zest and the last tbsp of olive oil into a dressing.
5. 5Fold barley, carrots and chickpeas together, dress, and top with almonds and parsley.

Simple swaps

• Pearl barley can be replaced with farro, bulgur or brown rice (adjust the cooking time).
• For a gluten-free version use quinoa.

Why it fits your focus

Wholegrain barley and chickpeas provide slowly digested carbohydrate and fibre, and the almonds and olive oil add unsaturated fat and protein.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.