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Pearl barley, bacon and carrot one-pot recipe

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Embrace the colder evenings with this wonderfully warming pearl barley one-pot. Sweet carrots, bacon, hearty lentils and goat's cheese are baked until tender and drizzled with sharp balsamic vinegar for a midweek main that will really break the norm. Serve with a peppery rocket salad, or freeze until ready to eat. See method

Serves 2
10 mins to prepare and 30 mins to cook
478 calories / serving
Freezable
Healthy

Ingredients

5 bunched carrots or regular carrots (about 225g), scrubbed and cut into 3cm diagonal chunks
45g Tesco Finest dry-cure bacon lardons
150g pearl barley
1 garlic bulb, halved widthways
1 rosemary sprig
50g French goat’s cheese (Chévre)
1 tbsp olive oil
1 tbsp balsamic vinegar
30g rocket, to serve

If you don't have any pears, try using apples

Each serving contains

Energy
2020kj
478kcal 24%
Fat
15g 21%
Saturates
5g 24%
Sugars
11g 12%
Salt
1.1g 18%

of the reference intake
Carbohydrate 76.8g Protein 14.5g Fibre 5.3g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Put the carrots, lardons and barley in a 2ltr ovenproof dish; mix well. Nestle in the garlic bulb halves and rosemary sprig, then pour over 450ml boiling water.
Tightly cover the dish with foil and bake for 25 mins until the carrots are soft and the barley is puffed and tender. Remove and discard the rosemary, then crumble over the goat's cheese. Bake, uncovered, for 5 mins. Season with black pepper, drizzle with the oil and vinegar, and serve with the rocket alongside.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pearl barley recipes