Roasted courgette & herbed pearl barley
Chetna Makan combines nutritious pearl barley with barbecued veg and spices for a perfect vegan sharing dish.
- CourseMain meal
- Prepare15 mins
- Cook55 mins
- Total time1 hr 10 mins
- 2 courgettes, cut into chunks
- 1 large onion, cut into chunks
- 2 tbsp olive oil
- 2 tsp Cooks’ Ingredients Vadouvan Spice Blend
For the pearl barley
- 200g pearl barley
- 1 tsp salt
- ¼ tsp ground black pepper
- 20g pack dill, chopped
- 20g pack chives, chopped
- 1 red chilli, chopped
- ½ lemon, juice
Put the courgettes and onions in a bowl with the oil, spice blend and a pinch of salt, then mix together well. Thread the courgettes and onions onto 4 skewers
Meanwhile, boil the kettle. Put the pearl barley into a large pan with 1L boiling water and the salt. Bring back to the boil, then simmer for 50-55 minutes, partly covered, stirring occasionally until the barley is soft and the water has been absorbed. Set aside, covered.
While you wait, start the barbecue. Once hot, put the skewers on top and cook for 10-15 minutes, turning halfway through. The courgettes and onions should be charred and cooked through. Once ready, remove them from the skewers and put into a big bowl. Add the cooked barley, black pepper, herbs, chilli and lemon juice, then mix well to serve.
Instead of using the barbecue, you can cook the courgettes and onions in a preheated oven for 15 minutes.
If using wooden skewers, soak them in water for 30 minutes before use.
Typical values per serving when made using specific products in recipe