Budget Barley, Carrot and Bean Bake with Crunchy Garlic Breadcrumb Topping

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   Place the pearl barley and water in a pot. Bring to a boil, reduce the heat, and cook covered for 25 minutes, or until the barley is tender and most of the water has been absorbed. Drain if needed and let it cool for 5 minutes.

3. 3

   Meanwhile, heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the grated carrot, half of the garlic, sweet paprika, salt, and black pepper; cook for 5 minutes, stirring, until the carrot softens slightly.

4. 4

   Transfer the cooked white beans to a large bowl and mash about half of them with a fork to help bind the mixture.

5. 5

   Add the cooked barley, the onion-carrot mixture, the beaten eggs, 50 g of the grated cheese, and half of the fresh parsley to the bowl. Mix well until everything is evenly combined.

6. 6

   Spread the mixture into the prepared baking dish and press it gently into an even layer.

7. 7

   In another bowl, combine the crumbled bread with the remaining tablespoon of vegetable oil, the rest of the garlic, the remaining cheese, and the remaining fresh parsley. Scatter this topping evenly over the bake.

8. 8

   Bake for 35 minutes at 200 °C / 400 °F, or until the topping is golden and the edges look set.

9. 9

   Let it rest for 5 minutes before slicing and serving so the bake holds its shape better.