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Roasted turnip with barley, Stilton and hazelnuts recipe
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5 ratings
The season's freshest produce shines bright in this delicious recipe that combines sweet turnip and creamy Stilton with hearty barley and a gorgeous honey and mustard dressing. An easy recipe for a midweek meal that looks and tastes great. See method
Ingredients
- 200g (7oz) quick-cook barley
- 4 turnips, cut into 2.5cm (1in) cubes
- 1 red onion, cut into wedges
- 1 tbsp olive oil
- small handful parsley, roughly chopped
- 50g (2oz) hazelnuts, toasted and roughly chopped
- 100g Stilton, crumbled
- large handful rocket
For the dressing
- 2 tbsp olive oil
- 2 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1900kj
456kcal
23%
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Fat
26g
37%
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Saturates
8g
39%
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Sugars
4g
5%
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Salt
0.8g
14%
of the reference intake
Carbohydrate 40.1g
Protein 12.5g
Fibre 8.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the barley in a small pan and cover with boiling water. Simmer for 10-15 minutes, until softened; drain. Leave to cool slightly before transferring to a serving bowl. Meanwhile, arrange the turnips and onions on a roasting tray. Drizzle with the oil and season well. Roast for 25-30 minutes, turning halfway, until softened and golden.
- For the dressing, combine all the ingredients in a screw-top jar. Shake well, then pour over the barley. To serve, add the roasted veg, parsley, hazelnuts and Stilton to the barley; toss to combine. Scatter over the rocket.
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