Cheesy pine nut barley loaf with warm baby vegetable salad

Serves: 6

Time to make: 40 mins , excludes making base mix and assembling loaf

Hands-on time: 5 mins

Ingredients

More weights & measures

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
spray oil
Dressing
4 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 tablespoons olive oil

Instructions

Stay Awake

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.

HFG tip

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!

Nutrition Info (per serve)

Calories 500 cal

Kilojoules 2090 kJ

Protein 21 g

Total fat 19 g

Saturated fat 5 g

Carbohydrates 55 g

Sugar 14 g

Dietary fibre 10 g

Sodium 470 mg

Calcium 330 mg

Iron 5 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.