Gut health Vegetarian Cocoa, prune & yogurt breakfast pots
Blitzed prunes layered with live yogurt, cocoa and toasted hazelnuts.
Spring vegetable & pearl barley stew
A light broth-based barley stew of leeks, carrots, asparagus and peas with lemon and parsley.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften leeks, carrots and celery in the oil for 8 minutes.
- Step 2
Add barley, stock and bay; simmer 30 minutes.
- Step 3
Add asparagus for 4 minutes, peas for 2.
- Step 4
Finish with lemon and parsley; season boldly.
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Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 10g |
| Carbohydrates | 52g |
| – of which sugars | 8g |
| Fibre | 10g |
| Fat | 9g |
| – of which saturates | 1.3g |
| – of which omega-3 | 0.2g |
| Calcium | 90mg |
| Iron | 2.8mg |
| Salt | 0.9g |
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