ROASTED MEDITERRANEAN VEGETABLES, PEARL BARLEY AND EGGS

Serves 2, 520 calories If you haven’t eaten pearl barley, here’s a chance to try it. Slow to release its starches, this delicious wholegrain provides a steady source of fibre. A Columbia University study recently suggested a high intake of fibre could increase the amount of deep sleep we have.

Preheat oven to 200C/180C fan/gas mark 6. Place 1 small aubergine, diced; 1 large courgette, sliced; 1 red pepper, deseeded and sliced;

125g butternut squash, deseeded and cubed in a roasting tin and toss them in 3 tbsp olive oil and some seasoning. Bake vegetables for 30-40 minutes or until they’re tender and browned at the edges, turning them once or twice. Meanwhile, cook 100g pearl barley according to packet instructions. Remove vegetables from oven and stir in pearl barley. Transfer everything to a serving dish, lightly stir in

2 eggs, hard boiled and cut into quarters and scatter 75g goat’s cheese (or non-dairy cheese), crumbled, handful of fresh parsley

or coriander, chopped on top. Season to taste with Maldon sea salt, pepper and juice of ½ lemon.