Sesame sweet potato & salmon bake
Tuck into our tahini-roasted salmon with sweet potato, tomatoes and broccoli. A balanced meal made with just one tray, it will save on washing up
Smoky chickpea & pearl barley risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp rapeseed oil
- 1 large onionfinely chopped
- 4 garlic clovesfinely chopped
- 2 tsp paprika
- 400g can chopped tomatoes
- 800ml vegetable stock
- 400g chickpeasdrained and rinsed
- 300g pearl barleyrinsed
- 2-3 tbsp chipotle paste(depending on how spicy you like it)
- 2 tbsp low-fat crème fraîche(or vegan crème fraîche)
Nutrition: Per serving
- kcal490low
- fat11glow
- saturates2g
- carbs81g
- sugars10g
- fibre7ghigh
- protein14g
- salt0.6g
Method
step 1
Heat the oil in a large saucepan over a medium heat, add the onion and fry for 5 mins to soften slightly. Add the garlic and paprika, and fry for a further 30 seconds until fragrant. Tip in the tomatoes, stock, chickpeas, pearl barley and chipotle paste.
step 2
Bring to the boil, cover with a lid and simmer for 35-40 mins until the pearl barley is tender but retains a little bite. Serve with a swirl of crème fraîche and a grinding of black pepper.
