Barley, chickpea and roasted vegetable bowl

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 200 g pot barley
• 500 g butternut squash, peeled and cubed
• 540 ml canned chickpeas, one can, drained and rinsed
• 1 onion red onion, cut into wedges
• 2 tbsp tahini
• 1 lemon lemon, juiced
• 1 tbsp olive oil

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oven to 200°C. Toss the squash, chickpeas and onion with the oil and roast for 30 minutes.
2. 2Step 2. Meanwhile simmer the barley in plenty of water for 30 minutes, then drain.
3. 3Step 3. Whisk the tahini with the lemon juice and enough cold water to make a pourable dressing.
4. 4Step 4. Divide the barley between bowls, add the roasted vegetables and spoon over the dressing.

Allergens for your selection

• Contains: Cereals containing gluten
• Contains: Sesame

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.