Roasted Vegetables, Pearl Barley & Eggs

THIS delicious wholegrain is slow to release its starches and provides a steady source of energy. It delivers more fibre to feed your biome than the more processed grains. Can be eaten warm or cold.

SERVES 2 (520 calories)

1 small aubergine, diced 1 large courgette, sliced 1 red pepper, deseeded and sliced 125 g butternut squash, deseeded and cubed 3 tbsp olive oil 100 g pearl barley 2 eggs, hardboiled and cut into quarters 75 g goat’s cheese (or non-dairy cheese), crumbled Handful of fresh parsley or coriander, chopped Juice of ½ lemon PREHEAT oven to 200c/180c fan/gas 6. Place aubergine, courgette, pepper and squash in a roasting tin and toss in olive oil. Bake for 30-40 mins until tender and browned at the edges, turning once or twice. Meanwhile, cook the pearl barley according to pack instructions. Remove vegetables from the oven and stir in pearl barley. Transfer to a serving dish, stir in the eggs, and scatter cheese and herbs on top. Season with salt, pepper and lemon juice.