Roasted Aubergine & Chickpeas
with Pearl Barley Jumble and Feta
A delicious mix of roasted sweet potato, tomatoes and aubergine, crunchy chickpeas, nutty pearl barley and creamy feta, this bountiful bowl of goodness is the perfect thing to fill you up after a long day. Seasoned with Middle-Eastern inspired flavours like paprika and cumin, served with peppery rocket (a good source of calcium) and finished off with a squeeze of fresh lemon, this healthy but hearty dish is a real weeknight winner.
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.
Baby Plum Tomatoes
Diced Sweet Potato
(May contain Celery)
Harissa Spice Mix
Vegetable Stock Powder
Preheat your oven to 200°C. Bring a large saucepan of water to the boil over high heat. When boiling, stir in and dissolve the stock powder. Stir in the pearl barley. Bring back to the boil then reduce the heat slightly and cook until tender, 25-30 mins. Once cooked, drain in a sieve and return to the pan. Cover with a lid to keep warm until everything else is ready.
In the meantime, drain and rinse the chickpeas in a sieve. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop them in half. Halve the cherry tomatoes. Roughly chop the coriander (stalks and all). Zest and quarter the lemon.
Lightly oil two baking trays. Pop the diced sweet potato and chickpeas onto one and drizzle on another splash of oil. Sprinkle over the ground cumin, harissa spice mix (use less if you're not a fan of heat) and a pinch of salt. Toss to combine. Pop the aubergine and tomatoes onto the other baking tray then season with salt and pepper. Drizzle over some oil.
Place both trays in the oven, the chickpeas on the middle shelf and the veggies on the top. Cook until the chickpeas are crunchy and the veggies are tender and coloured, 20-25 mins. Turn halfway through cooking.
When everything is ready, gently mix all the roasted veggies and the chickpeas through the drained pearl barley. Mix in the lemon zest, coriander and a squeeze of lemon juice. Season to taste with salt and pepper.
Pop the rocket into a large bowl and squeeze over a little lemon juice, toss to combine. Share the jumble between your plates and crumble over the feta. Serve the rocket alongside. Enjoy!