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Roasted Beetroot, Sugar Snap Peas & Fetta Cheese Salad
Roasted Beetroot, Sugar Snap Peas & Fetta Cheese Salad

Roasted Beetroot, Sugar Snap Peas & Fetta Cheese Salad

This herbivorous salad is light, bright, colourful and nutritious. Pearl barley is a really old school grain, super filling and really tasty here with lentils and bold cumin. Throw in some of our favourite sweet root veg, sugar snap peas and an incredible fetta cheese? BOOM: You’ve got a winner.

Allergens:
Gluten
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½ cup

pearl barley

150 g

sugar snap peas

1

beetroot

½

red onion

1 clove

garlic

1 tin

lentils

1 block

fetta cheese

½

lemon

1 tsp

cumin

Not included in your delivery

3 cup

water

1 tbs

olive oil

Nutritional Values

per serving
Calories1910 kcal
Fat15.2 g
of which saturates5.1 g
Carbohydrate54.6 g
of which sugars7.8 g
Protein17.9 g
Sodium308 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Sieve
Bowl
Saucepan
Strainer
Baking Paper
Baking Tray
Pan

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, rinse the pearl barley well, and drain and rinse the lentils. Trim the sugar snap peas. Wash the beetroot and cut it into wedges. Finely chop the red onion and peel and crush the garlic. Crumble the fetta cheese and juice the lemon.

2

Place the pearl barley and the water in a medium saucepan and bring to the boil. Simmer for 30-35 minutes or until tender. Add the sugar snap peas in the last 3 minutes. Drain and transfer to a medium bowl.

Bake the beetroot
3

Place the beetroot wedges on a lined oven tray and toss in half of the olive oil. Season with salt and pepper. Cook in the oven for 30 minutes or until the beetroot is tender.

Cook the mixture
4

Meanwhile, heat the remaining olive oil in a medium frying pan. Add the red onion and cook, stirring, for 5 minutes or until tender. Add the garlic and the cumin and cook for 1 minute or until fragrant. Add the lentils and cook, stirring, for 1 minute or until heated through. Transfer to the bowl with the pearl barley.

Combine the ingredients
5

Add the roasted beetroot to the pearl barley mixture. Gently stir through the fetta cheese and lemon juice. Season with salt and pepper. Divide between plates and enjoy!

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