Cheesy pine nut barley loaf with warm baby vegetable salad
Time to make: 40 mins , excludes making base mix and assembling loaf
( Hands-on time: 5 mins )
(at time of publication)
Nutrition Info.(per serve)
1 assembled Cheesy pine nut barley loaf (see tip)
Warm baby vegetable salad
500g baby beetrootbeetsX
400g baby carrots
900g baby potatoes
4 shallots, halved
6 cups baby spinach leaves
sprigs rosemary or thyme
4 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 tablespoons olive oil
Total fat 19g
Saturated fat 5g
Dietary fibre 10g
1 Heat oven to 190°C. Place vegetables in a large baking dish with the herbs. Spray with oil. Place loaf pan in an ovenproof baking dish and half-fill dish with boiling water (this prevents the loaf drying out during cooking). Bake loaf for 30-35 minutes alongside the veges. Cover with foil if it starts to brown too much.
2 Meanwhile make the dressing by mixing all ingredients. Once cooked, toss the vegetables in the dressing. Serve with the loaf.
This recipe is part of our Cook once, meals for a week vegetarian special feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!
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