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- Heat the oil in a large pan over a medium-high heat. Add the onion and a pinch of salt and cook for 3-4 minutes until softened.
- Add the tomatoes and cook for 2-3 minutes. Season with salt and pepper.
- Add the barley and stir for one minute. Add the stock and bring to a boil, then reduce the heat to a gentle simmer. Cook for 35-40 minutes until the barley has softened and the liquid has been absorbed, adding the broccoli for the final 6-7 minutes until just tender.
- Divide amongst serving bowls and top with crumbled Feta. Squeeze over a little lemon juice, scatter with parsley and serve.
Per Serving: 464kcals, 23.6g fat (4.9g saturated), 56.8g carbs (6.3g sugars), 12.1g protein, 13g fibre, 0.915g sodium
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