Baked Honey-Sesame Feta with Creamy Pearl Barley
with roasted vegetables, fresh dill and olives
This recipe provides 268 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Pearl barley
(Contains: Gerst, Gluten May be present: Gluten, Rogge, Tarwe)
½ piece
Courgette
½ piece
Bell pepper
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
½ sachet(s)
Middle Eastern spice mix
75 g
Feta
(Contains: Melk (inclusief lactose))
65 g
Red cherry tomatoes
5 g
Fresh dill
(May be present: Selderij)
15 g
Green olives
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
⅕ piece
Low sodium mushroom or vegetable stock cube
½ tablespoon
Olive oil
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
Extra virgin olive oil
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Bring water to a boil in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Boil the pearl barley in the stock for around 25 minutes, covered, over medium heat. Stir regularly so as to prevent the pearl barley from sticking to the bottom of the pan.
- Drain the pearl barley but set aside some of the cooking liquid to use later.
- Dice the courgette.
- Chop the bell pepper into strips.
- Transfer the courgette and the bell pepper to a parchment-lined baking sheet and drizzle lightly with olive oil. Season with salt and pepper, then roast in the oven for 20 - 25 minutes.
- Spread the sesame seeds and the Middle Eastern spice mix on a plate.
- Drizzle the honey over the feta and spread it around so that the feta is fully coated.
- Carefully transfer the feta to the sesame seeds and spices, gently pressing and turning it so that it is coated all around.
- Place the feta on the baking sheet next to the vegetables, add a light drizzle of olive oil and bake for the last 15 - 20 minutes in the oven.
- Halve the cherry tomatoes.
- Finely chop the fresh dill.
- Chop the olives.
- In a large salad bowl, combine the pearl barley with the cream cheese, the remaining sesame seeds and Middle Eastern spice mix after coating the feta, half of the dill, the extra virgin olive oil and the white wine vinegar.
- Mix together well.
- Add a little of the reserved cooking liquid to make it extra creamy.
- Stir in the courgette, bell pepper and tomatoes and season with salt and pepper.
- Serve the pearl barley on plates and gently place the baked feta on top.
- Garnish with the rest of the dill and the olives.
Did you know... pearl barley is a complex carbohydrate and is high in fibre. This helps you feel more satiated and maintain balanced energy levels throughout the day.
