Roasted Squash & Pearl Barley Bowl

Creamy, nutty, and full of texture – a hearty bowl with roasted squash, pearl barley, and crispy kale.

Serves: 2
Time: 25–30 minutes

Ingredients

• 1 large squash, cubed
• 150g pearl barley, cooked
• 3–4 tbsp Sweet Tahini Chick
• 2–3 tbsp Greek yoghurt
• Handful of kale
• Olive oil, salt & pepper

Method

1. Preheat oven to 200°C. Toss squash cubes with olive oil, salt, and pepper, then roast for 20–25 minutes until golden and tender.
2. Cook pearl barley according to package instructions.
3. Crisp the kale in a hot pan with a drizzle of olive oil until lightly crunchy.
4. In a bowl, mix Greek yoghurt with Sweet Tahini Chick to make a creamy base.
5. Layer cooked pearl barley, roasted squash, and crispy kale on top.
6. Drizzle with extra Sweet Tahini Chick to finish.