Pearl barley gives this pilaf a delicious, nutty flavour and a fabulous texture.

Barley contains many important vitamins, minerals and antioxidants. What’s more, it’s a good source of beta-glucan, a fiber which may help lower cholesterol and blood sugar. Think about adding it to your store-cupboard essentials.

Serves 4.

700g sweet potatoes, scrubbed and cut into 1.5cm cubes
Cooking spray
1 large red onion, finely chopped
2 large garlic cloves, crushed
250g pearl barley
750ml vegetable stock (see tip)
1 small bunch fresh basil, chopped
1 lemon
200g spinach
150g low fat feta cheese, crumbled.

Pre-heat the oven to 180°C.

Spray a baking tray with cooking spray, add the sweet potato cubes, spray again lightly and toss to coat. Roast in the oven for about 20 mins until soft and starting to brown.

Meanwhile, spray a shallow pan with some oil and sauté the onions and garlic over a low heat until soft.

Add the pearl barley, stir to coat and cook for about 3 minutes then add the stock. Season and simmer for about 15 minutes until the barley is cooked (it should still have some bite to it).

Mix the basil and with the zest and juice of the lemon. Season and set aside.

Add the sweet potatoes to the pilaf then, after 1 minute, add the spinach and cook until wilted. Season and serve with the basil/lemon drizzled over and the crumbled feta.