ONE-PAN VEGGIE WONDERS

Baked pearl barley, peas, beans & green sauce

Pearl barley is quite an old-fashioned ingredient that is often used in stews, but it has a delicious nutty flavour and bakes well.

• Serves 4

2 tbsp olive oil
1 large onion, sliced
1 leek, sliced (use as much of the green end as possible)
200g pearl barley
850ml hot vegetable stock
120g frozen peas, defrosted
120g frozen edamame, defrosted
100g baby spinach

FOR THE GREEN SAUCE

large handful of parsley, chopped
6 mint sprigs, leaves picked and chopped
2 garlic cloves, crushed
1 tbsp Dijon mustard
1 tbsp red wine vinegar
6 tbsp extra virgin olive oil
2 tbsp capers, drained and rinsed

Heat the oven to 200C/180C fan/gas 6. Put the oil in a roasting tin and put it in the oven to heat up.