Roasted Red Pepper & Goats Cheese "Meatballs" (v)

Serves: 4 

Prep time: 15 minutes

Cooking time: 60 minutes

Ingredients:

1 red pepper

1 aubergine 

3-4 sticks of celery 

3 large cloves of garlic, crushed 

1/4 tsp. chilli flakes (optional)

1/4 tsp. smoked paprika (optional)

60g hard goats cheese, grated 

100g pearl barley or spelt 

60g wholemeal breadcrumbs 

2 tbsp. extra virgin olive oil 

Method:

• Preheat oven to 200°C.

• Chop red pepper, aubergine and celery sticks into 1.5 inch chunks and place in baking tray. 

• Coat vegetables in 2 tbsp. of olive oil, add the crushed garlic and season with salt, pepper,, chilli flakes and smoked paprika (if desired). 

• Roast vegetables in oven for 35-40 minutes, until tender. 

• Meanwhile, cook the pearl barley/spelt on hob in boiling water, following instructions on packet, for about 20 minutes until cooked. Drain and rinse using cold water to cool. 

• Process vegetables in food processor until finely chopped but not smooth. 

• Move vegetables to large mixing bowl, and stir in the cheese, breadcrumbs and pearl barley. 

• Shape mixture into balls, 2 inches in diameter, and space apart on greased oven dish. 

• Bake for approx. 20 minutes, until slightly browned on outside and warmed through. 

• Enjoy hot, cold or reheated. Freeze brilliantly.