Roasted Sweet Peppers with Jewelled Runner Bean Barley | Abel & Cole
Roasted Sweet Peppers with Jewelled Runner Bean Barley
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Prep: 10 mins
Cook: 35 mins
Sweet pointed peppers and cherry tomatoes are rubbed with smoky paprika and thyme and roasted till charred and richly caramelised. Served on a bed of spiced pearl barley, studded with seasonal green beans.
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619 kcal
(per portion)
Ingredients you'll need
  • 2 pointed red peppers
  • 250g cherry tomatoes
  • 1 tsp smoked paprika
  • 2 garlic cloves
  • A handful of thyme, leaves only
  • 2 spring onions
  • 1 tbsp cumin seeds
  • 150g pearl barley
  • 200g runner beans
  • 1 lemon
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 3 tbsp olive oil
  • 300ml boiling water
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Halve the peppers lengthways and flick out the seeds and membrane. Halve the cherry tomatoes. Nestle both ingredients snugly in a roasting tin.

  • 2.

    Peel and grate 1 garlic clove into the tin and sprinkle in the thyme leaves and 1 tsp smoked paprika. Toss together with a good pinch of salt and pepper and 1 tbsp oil. Slide into the oven and roast for 25-30 mins.

  • 3.

    Peel and grate the remaining garlic clove. Finely slice the spring onions, keeping the white and green parts separate.

  • 4.

    Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the garlic, white spring onion slices and 1 tbsp cumin seeds and fry gently for 2 mins. Add the pearl barley and a good pinch of salt, and pour in 300ml boiling water. Bring to the boil, then cover and reduce to a simmer for 20 mins, till the grains are tender.

  • 5.

    Trim and slice the runner beans. When the pearl barley has had 20 mins, stir in the beans and continue to cook for a further 2-3 mins. Grate in the lemon zest and squeeze in the juice. Pour in 1 tbsp oil and stir well to combine.

  • 6.

    Pile the barley onto plates and top with the roasted peppers and tomatoes. Finish with a scattering of the green spring onion tops.

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