batch cooked lunch recipe - zaatar roasted squash, feta and pearl barley

Plant diversity is the spice of life when it comes to better gut health! It is very easy to stick to the same plants but your gut bugs will be happier if you regularly feed them a range.

In this recipe, I have used pearl barley which is fibre rich and radishes from my veggie box. Both of which I wouldn't typically eat on a regularly basis but I'm sure my gut bugs will approve :)


Although it is super simple, it is best to make this one in advance as you need to roast the butternut squash.

 

batch cooked lunch recipe - zaatar roasted squash, feta and pearl barley

 

Ingredients

1/2 butternut squash, peeled and cut into 1 cm cubes

1 red pepper, diced

200g feta, crumbled

1 tbsp zaatar spice

10 sundried tomatoes, chopped

5 large radishes, cut into 1 cm cubes

15 black olives, halved

Large handful parsley, roughly chopped

5 tbsp extra virgin oil

1 cup pearl barley


Recipe


Follow instructions to cook the pearl barley (c.45mins), rinse with cold water once cooked to cool down.


Preheat the oven and on a large roasting tray add the butternut squash, radishes, zaatar and 1 tbsp olive oil. Mix and season well. Roast for 35 - 40mins.


Once cooked add the butternut squash, pearl barley to a large bowl and add the red pepper, olives and sundried tomatoes and parsley. Mix well.


Crumble over the feta when about to serve.


(makes. 4 portions)


Enjoy! Michelle x