What You Need:
BOWL
- 450g sweet potato, peeled, diced
- 1 red onion, cut into thin wedges
- Olive oil cooking spray
- 1 tablespoon Moroccan seasoning
- 400g can chickpeas, drained
- 8 green kale leaves, stalk removed
- 1 cup pearl barley
- 4 eggs
- 100g feta cheese, crumbled
- 1/4 cup pepitas
DRESSING
- 1/3 cup extra virgin olive oil
- 1/4 cup lime juice
- 1 tablespoon maple syrup
- 1 teaspoon mild English mustard
What You Need To Do:
BOWL
- Preheat oven to 180°C. Line 3 baking trays with baking paper.
- Place sweet potato and onion onto a baking tray. Spray with olive oil and season the sweet potato with half the Moroccan seasoning and salt and pepper. Bake for 20 minutes or until softened.
- Spread chickpeas on another tray. Spray with olive oil and season with remaining Moroccan seasoning, salt and pepper.Roast for 15 minutes or until golden and crisp.
- Tear kale leaves into 3cm pieces and place into a bowl.
- Add oil and massage into kale to soften. Place kale onto remaining baking tray and bake for 10 minutes or until crisp
- Meanwhile, place barley and 3 cups water into a medium saucepan over high heat. Bring to the boil, reduce heat and simmer for 25 minutes or until tender. Drain and cool. Stir through parsley
- Bring a saucepan of water to the boil. Add the eggs and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs and place in a bowl of cold water before peeling (this helps to loosen the shell). Peel shells from eggs and cut into halves
DRESSING
- Whisk oil, lime juice, maple syrup and mustard in a jug. Season with salt and pepper.
- Add a little dressing to barley and stir until combined.
- Spoon barley into shallow bowls.
- Top with chickpeas, sweet potato, onion, kale, feta and egg.
- Serve sprinkled with pepitas and drizzled with the dressing