This stunning barley nourish bowl with soft-boiled egg recipe is the ultimate vegetarian lunch or dinner. Full of protein, fibre and healthy fats to fuel your day.
Bowl
Ingredients
450g sweet potato, peeled, diced
1 red onion, cut into thin wedges
Olive oil cooking spray
1 tablespoon Moroccan seasoning
400g can chickpeas, drained
8 green kale leaves, stalk removed
1 cup pearl barley
4 eggs
100g feta cheese, crumbled
1/4 cup pepitas
Method
Preheat oven to 180°C. Line 3 baking trays with baking paper. Place sweet potato and onion onto a baking tray. Spray with olive oil and season the sweet potato with half the Moroccan seasoning and salt and pepper. Bake for 20 minutes or until softened. Spread chickpeas on another tray. Spray with olive oil and season with remaining Moroccan seasoning, salt and pepper. Roast for 15 minutes or until golden and crisp. Tear kale leaves into 3cm pieces and place into a bowl. Add oil and massage into kale to soften. Place kale onto remaining baking tray and bake for 10 minutes or until crisp
Meanwhile, place barley and 3 cups water into a medium saucepan over high heat. Bring to the boil, reduce heat and simmer for 25 minutes or until tender. Drain and cool. Stir through parsley
Bring a saucepan of water to the boil. Add the eggs and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs and place in a bowl of cold water before peeling (this helps to loosen the shell). Peel shells from eggs and cut into halves
Dressing
Ingredients
1/3 cup extra virgin olive oil
1/4 cup lime juice
1 tablespoon maple syrup
1 teaspoon mild English mustard
Method
Whisk oil, lime juice, maple syrup and mustard in a jug. Season with salt and pepper. Add a little dressing to barley and stir until combined. Spoon barley into shallow bowls. Top with chickpeas, sweet potato, onion, kale, feta and egg. Serve sprinkled with pepitas and drizzled with the dressing
