Gut health Vegetarian Butternut & white bean soup with brown butter sage
Silky squash soup thickened with beans, finished with brown butter and crisp sage.
Pearl barley with roast pears, blue cheese & walnuts
Nutty barley under caramelised pears, melting blue cheese and walnuts with bitter leaves.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Simmer the barley 30 minutes; drain.
- Step 2
Roast the pears in oil and honey at 200C fan for 15 minutes.
- Step 3
Whisk balsamic and extra virgin oil; toss with barley and leaves.
- Step 4
Top with pears, blue cheese and walnuts; plenty of pepper.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 15g |
| Carbohydrates | 62g |
| – of which sugars | 18g |
| Fibre | 10g |
| Fat | 28g |
| – of which saturates | 8g |
| – of which omega-3 | 1.4g |
| Calcium | 220mg |
| Iron | 2.6mg |
| Salt | 1g |
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