Barley, quinoa and spelt with vegetables and basil oil
- 200 g uncooked barley
- 50 g uncooked quinoa
- 50 g uncooked spelt (optional)
- 2 ripe tomatoes
- 1 large leek
- 30 ml vegan butter
- 2 carrots, peeled and cubed
- 2 baby marrows, cubed
- 1 clove garlic, crushed
- 100 g young green beans
- vegetable stock
- 125 ml water
- 60 ml extra-virgin olive oil
- a handful of fresh basil leaves
- 1 x 410 g tin cooked lentils, drained
- 1 x 410 g tin butter beans, drained
- 250 ml cooked peas
- salt and ground black pepper
- extra basil leaves, to garnish
- Cook the barley, quinoa and spelt separately, according to the instructions on the packets. Drain and set aside.
- Place the tomatoes in a bowl of boiling water for a few minutes, then slip off their skins, remove the seeds and cut into cubes. Set aside on a plate.
- Cut the leeks into long thin strips. Heat the butter in a pan and gently cook the leek strips for 2 minutes.
- Add the carrots and baby marrows and cook for 6 minutes. Add the garlic and cook for a further minute.
- Add the green beans, vegetable stock and 125ml water to the pan and cook, stirring, for a minute or two, or until the beans are bright green and the contents of the stock pot have dissolved. Remove the pan from the heat.
- Create a basil infusion by placing the olive oil and basil leaves in a blender and whizzing to create a smooth green oil.
- To assemble the dish, tip the cooked barley, quinoa and spelt into a large mixing bowl. Add the drained lentils and butter beans, and the cooked peas. Finally, add all the cooked vegetables and the reserved tomato cubes. Toss well to combine and season to taste with salt and black pepper.
- Transfer to a serving platter, drizzle with the basil oil and garnish with extra basil leaves.
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