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Marinated brinjal with rose-water yoghurt

8 minutes

Barley, lentil and butternut casserole

1 hour, plus barley cooking time

Barley, lentil and butternut casserole

Serves 4 - 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour, plus barley cooking time

Ingredients

200 g butternut, diced
1/3 cup olive oil
1 small onion, chopped
2 shallots, chopped
4 cloves garlic, sliced
30 g unsalted butter
1/2 t ground coriander
1 t caraway seeds
1/2 t fennel seeds
1 x 150 g shiitake mushrooms, sliced
300 g cooked pearl barley
1 x 400 g lentils, drained
70 g Parmesan, plus extra for serving
1 T Italian parsley, chopped
1/3 cup cream
120 g breadcrumbs
Sea salt and freshly ground black pepper, to taste
Green salad, for serving

Method

Preheat the oven to 180°C.

Place the butternut in an ovenproof dish and drizzle with 2 T olive oil. Roast for 20 minutes, or until soft but still firm.

Fry the onion, shallots and garlic in the remaining olive oil until soft. Add the butter and allow the onions to brown a little more, then add the coriander, caraway and fennel seeds and fry until they start to pop. Add the mushrooms and fry until soft.

Once the butternut is cooked, mix with the fried ingredients and the barley, lentils, cheese, parsley, cream and breadcrumbs.

Season to taste and transfer to an ovenproof dish. Bake for 30 to 40 minutes until brown and crisp. Sprinkle with Parmesan and serve with a green salad.

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Injera

Barley, lentil and butternut casserole

Barley, lentil and butternut casserole

Ingredients

Method