Ingredients

• 1 small (about 260g) orange sweet potato (kumara), peeled, cut into 3cm pieces
• Olive oil spray
• 2 teaspoons olive oil
• 1 brown onion, halved, finely chopped
• 220g (1 cup) pearl barley
• 500ml (2 cups) Massel chicken style liquid stock
• 150g (1 cup) frozen broad beans, thawed, skins removed
• 1/3 cup finely shredded fresh basil
• 100g low-fat feta, crumbled
• Freshly ground black pepper

Method

• Step 1 Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the sweet potato on the prepared tray and spray lightly with olive oil spray. Roast in preheated oven for 35-40 minutes or until golden brown and tender. Remove from oven.
• Step 2 Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until onion softens. Add the barley and stir to combine. Add the stock and cover with a lid. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until almost all the liquid is absorbed. Add the broad beans and cook, covered, for 5 minutes or until broad beans are heated through. Remove from heat and set aside for 5 minutes to rest.
• Step 3 Gently fold the sweet potato and half the basil into the barley mixture. Divide the barley pilaf among serving bowls. Sprinkle with feta and the remaining basil. Season with pepper and serve immediately.