Through the working week I love having soup or a hearty salad to fill up on in the middle of the day. This Roast Winter Vegetable Salad does not disappoint!

Carrots, sweet potatoes, onions, leek and broccoli tossed with roasted garlic, quinoa, pearly barley and bulgar wheat. It's wonderfully tasty and can be made on a Sunday for the week ahead as it reheats incredibly well in the microwave. The mix of carb, protein, fats and vegetables will keep you full until dinner!

INGREDIENTS

5 Garlic Cloves

3 Carrots

2 Small Sweet Potatoes

1/2 a Red Onion

1/2 a Head of Broccoli

1/2 a Butternut Squash

1 Leek

1 Tablespoon Rosemary

1 Tablespoon Thyme

100g Salted Butter

100g Olive Oil

1/3 Cup Quinoa

1/3 Cup Bulgar Wheat

1/3 Cup Pearl Barley

1 Vegetable Stock Cube

METHOD

Preheat your oven to 200ﾟC.

Dice and peel the vegetables. Place them in a roasting tin.

In a small pan place the butter, olive oil, garlic cloves, rosemary and thyme.

Put the pan over a medium heat and stir until the butter melts.

Pour the butter and oil mixture over vegetables. Toss the vegetables until well coated.

Cover the roasting tray with tinfoil and place in the oven for 20 minutes.

After 20 minutes take the foil off, stir the vegetables and put back in the oven for a further 15 minutes.

While the vegetables are in the oven, put a pan of water on to boil. Add the quinoa, pearl barley, bulgar wheat and a vegetable stock cube into the water and leave simmer for 35minutes.

Drain the grains and take the vegetables out of the oven. Add the grains to the roasting tin and toss everything together.

Serve hot.