Cheesy pine nut barley loaf with warm baby vegetable salad
(at time of publication)
- 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
- 4 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons olive oil
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!
Nutrition Info (per serve)
Total fat 19g
–Saturated fat 5g
Dietary fibre 10g
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