g
VG
Vegan
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat oven to 180°c
- Mix oil and cumin, pour over carrots, mix well and roast until browned and tender. Remove from oven and drizzle over honey, mix and allow to cool.
- Roast onion pieces until soft and beginning to caramelise.
- Mix pearl barley, lemon juice, parsley and any cooking juices form vegetables, add a of the vegetables to the barley mix.
- Plate up the barley and vegetable mix, top with the remaining vegetables and sprinkle over the pine nuts.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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