Barley is packed with nutrients and is a great way to add variety

Prep time
15 min
Cook time
1 hour


  • 1 tbsp + 2 tsp Community Co olive oil
  • 600g sweet potato
  • 1 tbsp oil, extra
  • 1 leek, sliced
  • few sprigs thyme, removed from stem
  • 1 litre + 1 cup reduced salt vegetable stock
  • 2 cups pearl barley, rinsed
  • ΒΌ cup finely grated Community Co parmesan cheese
  • 2 cups Community Co baby spinach leaves
  • Salt and pepper

How to make it:

  1. Preheat the oven to 180 degrees. Peel and chop the sweet potato. Place onto a baking tray and toss with 1tbsp of olive oil and a sprinkle of salt and pepper. Bake for an hour or until golden.
  2. In the meantime, heat the remaining oil in a pot and add leek and thyme. Sautee until tender. Add 1L of stock and bring to the boil.
  3. Stir through the barley, then reduce heat and simmer with the lid on for 20 mins. Stir occasionally.
  4. Add the extra stock and simmer with the lid off for 10 mins, stirring occasionally.
  5. When the sweet potato has finished cooking, fold through with the cheese and spinach.