Dutch Pearl Barley Bowl with Seasonal Vegetables, Egg and Gouda

• 160 g Pearled barley
• 1 medium Courgette, firm
• 2 medium Carrot
• 1 large Red pepper
• 2 tbsp Extra virgin olive oil
• 1 ½ tbsp Whole-grain mustard
• 1 ½ tbsp Apple cider vinegar
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 2 Egg
• 60 g Gouda cheese, aged
• 10 g Fresh parsley

1. Heat the oven to 220°C (430°F). Bring a saucepan of well-salted water to the boil for the barley.
2. Cook the pearled barley for 25 to 30 minutes until tender with a little bite. Drain well in a colander and set aside to steam-dry.
3. Meanwhile, cut the courgette and carrots into bite-size pieces, and cut the red pepper into chunky squares. Tip onto a baking tray and toss with the extra virgin olive oil, whole-grain mustard, apple cider vinegar, half the fine sea salt and half the black pepper.
4. Roast for 18 to 22 minutes, turning once, until the vegetables are tender and lightly browned at the edges. Taste and season with a little more salt and pepper if needed.
5. While the vegetables roast, soft-boil the eggs: lower them into gently boiling water and cook for 6.5 minutes. Cool briefly under cold running water, then peel.
6. Finely chop the fresh parsley and grate or shave the Gouda cheese. Divide the barley between two bowls, top with the roasted vegetables, then add the eggs and finish with the Gouda and parsley.

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