When living a lighter life it doesn’t matter if you’re a vegan, vegetarian or just fancy a meat free meal this delicious and filling recipe will not disappoint.
10 grams protein
54 grams carbohydrate
6 grams fat
Preparation Time: 10 minutes
Cooking time: 40 minutes
700g butternut squash, Peeled and cut into wedges
1 red pepper, deseeded and sliced
10 baby plum tomatoes
1 red onion, sliced into wedges
150g tenderstem broccoli
2-3 tbsps LighterLife Savoury Stock
150g pearl barley (dry weight)
1 tbsp pumpkin seeds
For the dressing:
1 tbsp capers
2 shallots, finely sliced
3 tbsp balsamic vinegar
1 tbsp olive oil
Preheat the oven to 200°C or gas mark 6. Place the squash, pepper, tomatoes, onion and broccoli on to a large roasting tray and drizzle with LighterLife Savoury Stock. Roast for 30 minutes until they are soft and browned. In the meantime, put the pearl barley in a large pan of water and boil for 25 minutes until it’s just soft, then drain.
Whisk together all of the dressing ingredients. In a dry frying pan, toast the pumpkin seeds until they are brown and start to pop.
Once everything is cooked, mix the barley and vegetables in a large bowl, tip over the dressing and stir well. Spoon everything onto a serving platter or divide between four plates and scatter with the seeds.
You can find more healthy recipes like this under Low fat recipes on our LighterLife Blog.
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