Skip to main content
Feta & Barley Bowl
Feta & Barley Bowl

Feta & Barley Bowl

with Cranberries and Roasted Sprouts

Today's recipe takes its inspiration from the good old US of A! Barley bowls have become big news among New York hipsters and fun-loving Californians alike. Its subtle, nutty chew is a great partner for roasted sprouts and feta. And there's surely no berry more iconically American than the cranberry, so we've thrown a few in for a lovely burst of contrasting sweetness. Have a nice day!

Allergens:
Cereals containing gluten
Sulphites
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active
DifficultyMedium

Ingredients

serving amount

150

Pearl Barley

(Contains: Cereals containing gluten)

1

Brussels Sprouts

1

Echalion Shallot

2

Balsamic Vinegar

(Contains: Sulphites)

2

Honey

1

Wild Rocket

60

Dried Cranberries

15

Pumpkin Seeds

1

Feta Cheese

(Contains: Milk)

½

Lemon

Not included in your delivery

6

Olive Oil

Nutritional information

Energy (kJ)4192 kJ
Energy (kcal)1002 kcal
Fat60 g
of which saturates15 g
Carbohydrate94 g
of which sugars43 g
Protein21 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Sieve
Chopping Board
Knife
Baking Tray
Large Salad Bowl
Spoon
Bowl

Instructions

Cook the Barley
1

Preheat your oven to 200°C. Bring a large saucepan of water to the boil for the pearl barley. Rinse the barley in a sieve then add it to the boiling water, along with a pinch of salt. Stir and bring back to the boil, then lower the heat and simmer until tender, 25-30 mins. TIP: Top up with more water if it starts to evaporate. When the barley is cooked (it will be soft but chewy and double in size) drain in the sieve.

Prep the Veggies
2

Meanwhile, halve the brussels sprouts through the stem, trimming off any bad leaves or woody stalks as you go. Halve, peel and thinly slice the shallot into half moons.

Roast the Veggies
3

Pop the sprouts and shallot on a baking tray. Drizzle over a little oil and season with a good pinch of salt and a few grinds of pepper. Give the tray a shake to ensure the veggies are evenly coated. Roast on the top shelf of your oven until the sprouts are tender and crispy around the edges, 15-20 mins. Turn halfway through cooking.

Make the Dressing
4

Combine the balsamic vinegar, honey and olive oil (amount specified in the ingredient list) in a large bowl. Season with salt and pepper and mix together. TIP: Taste the dressing by dipping in a rocket leaf and trying it - adjust the seasoning if you feel it needs it! When you are happy with the dressing, just pop the rocket leaves on top. Don't mix the leaves into the dressing yet or they'll go soggy!

Toss the Salad
5

When the barley and veggies are cooked, add them to the bowl with the rocket. Add half the dried cranberries, half the pumpkin seeds and crumble in half the feta cheese. Gently toss to combine. Do it quickly so as not to wilt the rocket too much!

Finish and Serve
6

Serve the feta and barley salad in bowls. Scatter over the remaining cranberries, pumpkin seeds and feta. Finally, cut the lemon into wedges and add one to each bowl so people can squeeze over however much they like.

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds