Serves 4

Ingredients

• 2 red onions, sliced
• 2 garlic cloves, crushed
• 250g sweet potato, peeled, diced
• 200g baby beetroot, peeled, cut into wedges
• 2 carrots, diced
• 1/3 cup extra virgin olive oil
• 1 tsp thyme leaves
• 400g pearl barley
• 6 cups hot salt-reduced vegetable stock
• 60g baby spinach
• 1/4 cup grated parmesan

Method

1. Preheat oven to 200°c.
2. Combine half the onion and garlic with sweet potato, beetroot and carrot in a large roasting pan. Add half of the oil, toss to coat and season. Roast for 30 minutes until tender.
3. Meanwhile, heat remaining oil in a saucepan over medium heat. Add remaining onion, garlic and thyme and cook for 5 minutes until softened. Add barley and stir for 1 minute to coat the grains. Add 1 cup of the stock and simmer until absorbed. Add remaining stock and simmer, uncovered, for 30 minutes stirring occasionally until barley is tender.
4. Add spinach, cover and cook for 2 minutes until wilted. Stir in vegetables and season. Serve topped with parmesan.