- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 large leek (315g), thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 2 garlic cloves, chopped
- 2 x 400g can barley, undrained
There are two types of barley available- pot barley and pearl barley. Pot barley is the more…
- 1 tbsp vegetable bouillon powder
- 1 tsp finely chopped sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 1 tbsp thyme leaves
- 160g cherry tomatoes, halved
- 160g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 50g finely grated vegetarian Italian-style hard cheese
Heat the oil in a non-stick pan and fry the leek and garlic for 5-10 mins, stirring frequently, until softened, adding a splash of water if it sticks.
Tip in the cans of barley and their liquid, then stir in the bouillon powder, sage and thyme. Simmer, stirring frequently, for 4-5 mins. Add the tomatoes and spinach and cook for 2-3 mins more until the spinach is wilted, adding a splash more water if needed. Stir in most of the cheese, then serve with the remaining cheese scattered over.
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