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Baked Aubergine, Pumkpin and Barley

by Jac's Veghead (follow)
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This baked aubergine, pumpkin and barley salad is the perfect lunch. It is healthy, oil free, filling, full of vitamins, protein and fibre and is cruelty free. I like to make a batch on Sunday and take it for work lunches.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes: 4 servings

1 cup of barley
1 broccoli head
1 Aubergine
1 sweet potato
1/4 Kent pumpkin
70 grams rocket
1 red onion

Lupin dip to serve.

To cook barley cook one part barley to three and a half parts water. So for this recipe you will need three and a half cups of water. Bring to the boil and then simmer until cooked.
For the vegetables dice them into roughly the same sized pieces. Spread them out across several baking trays. Cook at 200C for about 40 mintutes, rotate the trays as needed.

Once the barley and vegetables have cooked leave to cool.

Once cool place the barley, vegetables and rocket into a large mixing bowl. Toss to combine. Once mixed either serve with a light dressing or with a big dollop of Lupin dip, hummus or any other dip.

This recipe is great to take to work, I split mine into four containers and topped each with dip and it was the perfect size.

#Lunch box
#Gluten free
#Dairy free
#Egg free
I like this Recipe - 3
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