Cheesy pesto and spinach loaf

Serves: 6

Time to make: 1 hr 10 mins

Hands-on time: 30 mins

Ingredients

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1 cup pearl barley

2 ½ cups boiling water

1 tablespoon olive oil

1 medium-sized onion, diced

2 cloves garlic

250g frozen spinach, thawed

1 cup grated reduced-fat cheese

2 large eggs

1 tablespoon pesto

½ teaspoon salt

pepper, to taste

2 tablespoons fresh basil

12 cups green salad with tomatoes and a little vinaigrette

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Instructions

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1 Place pearl barley in a large microwave-safe container. Add boiling water then microwave on medium (50%) power for 30 minutes or until barley is tender and water has been absorbed. Leave to stand for 5-10 minutes.

2 Preheat oven to 180ºC. While barley cools a little, heat oil in a medium-sized frying pan. Add onion and garlic and cook, stirring occasionally, for about 5 minutes or until onion has softened.

3 Squeeze excess liquid from thawed spinach then add to cooked barley along with softened onion mixture and grated cheese. Add eggs, pesto, salt and pepper then stir until evenly combined.

4 Line a 7-cup-capacity loaf tin with baking paper. Spoon loaf mixture into tin and roughly level the surface. Place in the middle of oven and bake for 35-40 minutes or until the centre is as firm as the edge when pressed gently.

5 Remove from oven and allow to cool for a few minutes. Remove from tin and garnish with basil on top. Slice and serve with salad.

Nutrition Info (per serve)

Calories 387 cal

Kilojoules 1620 kJ

Protein 16 g

Total fat 21 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 8 g

Dietary fibre 11 g

Sodium 350 mg

Calcium 300 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.