Cheesy pesto and spinach loaf
- 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
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)
Total fat 21g
Saturated fat 6g
Dietary fibre 11g
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