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Roasted Mediterranean Vegetables with Feta and Warm Grains
Ingredients
  • 1 x 500g bag frozen Mediterranean vegetables, defrosted
  • 3 red onions, peeled and cut into eight wedges through the root
  • 3 carrots, halved lengthways then cut into 3cm pieces (about 350g total)
  • 4 tbsp olive oil
  • 250g pearl barley or other whole grain, or leftover lentils, cooked (you should have about 500g when cooked)
  • 200g feta or feta-style cheese, crumbled
  • ½ lemon
  • ½ bunch fresh mint
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