Last month I attended the Nutritional Solutions 2013 CNE – a great day and a half of lectures and masterclasses. One of the talks I attended by Prof. Joanne Slavin focused on fibre and wholegrains. In this spirit I have been focusing trying different high fibre grains and legumes.
- 500g butternut, cubed (approximately 3cm squares)
- 100g (½ cup) pearl barley, raw
- 1 tin chickpeas (240g), drained
- 100g baby spinach
- 100g reduced-fat feta cheese, broken into chunks
- 50g pecan nuts, coarsely chopped
- 1 lemon, zested and juiced
- 10ml olive oil
- Salt and pepper to taste
- Preheat the oven to 180°C.
- Place the butternut on a baking tray and sprinkle with a small amount of olive oil, salt and pepper. Roast for 35 – 40 minutes or until soft and set aside to cool.
- Cook the barley as per directions on the package, rinse, cool and drain.
- Mix the barley, chickpeas, spinach, butternut and feta. Top with the pecan nuts.
- Dress with the lemon juice and zest, remaining olive oil and season with salt and pepper.
300 kcal; 13 g Fat; 36 g Carbohydrates; 10 g Protein.
Exchanges per average serving
2 carbohydrate + 1 protein + 2 fat exchanges.