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Carrot & Barley Bake with Pomegranate & Feta Yoghurt Sauce

This indulgent vegetarian tray bake is easy to prepare ahead making for stress-free festive entertaining.

Carrot & Barley Bake with Pomegranate & Feta Yoghurt Sauce

Serves 8

200g pearl barley
1 litre milk
1kg carrots, peeled, grated
2 tbsp blackstrap molasses
½ tsp freshly grated nutmeg
2 eggs, beaten
½ cauliflower, trimmed, cut into wedges
1 broccoli, trimmed, cut into wedges
¼ cup fresh breadcrumbs
3-4 tbsp butter, cut into small pieces

Pomegranate & Feta Yoghurt Sauce

1 pomegranate, halved
1½ cups Greek yoghurt
¼ cup fresh basil leaves
¼ cup fennel fronds
100g feta cheese, crumbled
1 tsp manuka honey

Rinse barley in cold and then hot water; soak overnight. Rinse and drain barley. Place into a heavy-based saucepan with milk. Simmer gently for about one hour until barley is nearly cooked. Drain barley.

Preheat oven to 200°C. Grease and line a large ceramic baking dish with baking paper.
Add carrots, molasses, nutmeg and eggs to cooked barley. Stir well; season.

Transfer carrot mixture to the baking dish, levelling the top and pressing it down with a spoon. Lay slices of cauliflower and broccoli on the top and press down.

Sprinkle breadcrumbs over the top; dot with butter. Bake for 40-45 minutes until golden and a skewer comes away clean when inserted.

Meanwhile, to make sauce, place pomegranate seeds and juice in a bowl with yoghurt, torn basil leaves, fennel fronds, feta and honey. Mix well and season to taste.
Serve carrot and barley bake with yoghurt sauce.

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