Barley Nourish Bowl with Soft-Boiled Egg

Ingredients

Scaled for your household (4 portions) · original serves 4

• Sweet potato450 g
• Red onion1
• Olive oil cooking sprayto taste
• Moroccan seasoning1 tbsp
• Tinned chickpeas400 g
• Green kale leaves8
• Pearl barley1 cup
• Eggs4
• Feta100 g
• Pepitas¼ cup
• Extra virgin olive oil¼ cup
• Lime juice¼ cup
• Maple syrup1 tbsp
• Mild English mustard1 tsp
• Water3 cup
• Flat-leaf parsley (optional)to taste
  Source does not specify an amount; no quantity invented.
• Olive oilto taste

Method

1. 1

   Heat the oven to 180°C. Spray the sweet potato and onion with oil, scatter with half the seasoning and roast for 20 minutes. Roast the chickpeas with the remaining seasoning for 15 minutes. Massage a little oil into kale leaves and roast for 10 minutes.

2. 2

   Simmer the barley in 3 cups of water for about 25 minutes. Drain, cool and mix with parsley. Boil the eggs for 7 minutes, then cool, peel and halve.

3. 3

   Whisk the extra virgin olive oil, lime juice, maple syrup and mustard. Arrange barley, roasted vegetables, chickpeas, kale, eggs, feta and pepitas in bowls; drizzle with dressing.