An open food market in London is a lively place to pick up seasonal produce, bread, cheese and street-food-inspired ingredients. This Borough Market-style lunch bowl brings those market finds together with crisp vegetables, warm chickpeas, grains and a bright lemon dressing; it is flexible enough to suit what looks good on the day.
Ingredients
- 1 cup (190 g) uncooked pearl barley or farro, rinsed
- 2 cups (480 ml) water, plus more if needed for the grain
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 tablespoon (15 ml) olive oil, plus 2 tablespoons (30 ml) for the dressing and vegetables
- ½ teaspoon (2 g) ground cumin
- ½ teaspoon (3 g) fine salt, divided, plus more to taste
- ¼ teaspoon black pepper
- 1 medium red onion (about 150 g), cut into thin wedges
- 1 medium courgette (about 200 g), cut into ½-inch (1 cm) pieces
- 1 red bell pepper (about 180 g), cut into ½-inch (1 cm) pieces
- 1 cup (150 g) cherry tomatoes, halved
- 2 cups (60 g) loosely packed baby spinach or rocket
- ½ cup (75 g) crumbled feta
- ¼ cup (15 g) chopped fresh parsley
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon (5 ml) Dijon mustard
- 1 small garlic clove (about 3 g), finely grated
- 2 tablespoons (30 ml) water, to thin the dressing if needed
Instructions
- Put the pearl barley or farro in a saucepan with 2 cups (480 ml) water and a pinch of the salt. Bring to a boil, then cover and simmer over low heat until tender but still pleasantly chewy: allow about 25 minutes for pearled barley or 20–30 minutes for farro, following the package if it gives a different time. Drain any excess water and leave covered off the heat while you prepare the vegetables.
- Meanwhile, heat the oven to 425°F (220°C). On a large rimmed baking sheet, toss the chickpeas, onion, courgette and bell pepper with 1 tablespoon (15 ml) olive oil, cumin, the remaining salt and black pepper. Spread everything out in a single layer so it roasts rather than steams.
- Roast for 20–25 minutes, stirring once halfway through, until the vegetables are tender with browned edges and the chickpeas are hot and lightly crisp. Check the vegetables near 20 minutes; the chickpeas may remain soft inside, which is normal.
- While the tray roasts, whisk the lemon juice, Dijon mustard, garlic and remaining 2 tablespoons (30 ml) olive oil in a small bowl. Add water a little at a time if you want a looser dressing. Taste and adjust with salt, pepper or extra lemon.
- Divide the cooked grain among four bowls. Add the roasted vegetables and chickpeas, cherry tomatoes, spinach or rocket, feta and parsley. Spoon over the dressing and toss lightly at the table, or serve the components in sections for a market-stall-style presentation.
Tips
- Check the grain early and use its package directions as the final guide. Barley and farro vary by variety; drain excess cooking water instead of letting the grain turn mushy.
- Give the roasting tray plenty of space. If vegetables overlap, use two trays so their moisture can evaporate and the edges can brown.
- For a gluten-free bowl, use 1 cup (185 g) dry quinoa and cook it according to its package directions; this gives a lighter, softer base. Keep the rest of the recipe unchanged.
- Use rocket for a peppery bite or spinach for a milder one. If using particularly salty feta, taste the dressing and grains before adding extra salt.
Serving Suggestions
Serve the bowls warm or at room temperature with crusty sourdough, flatbread or a simple green salad. For a larger spread, add olives, sliced cucumber, pickled onions or a small bowl of hummus. A poached or fried egg can make this more substantial; cook egg dishes to 160°F (71°C), the USDA FSIS safe minimum internal temperature. For a fully plant-based meal, leave out the feta or replace it with a dairy-free alternative.
Variations
Build the bowl around what is in season. In cooler months, replace the courgette and pepper with 2 cups (300 g) cubed squash or carrots, roasting until tender. In summer, keep the vegetables briefly roasted or use grilled aubergine. Add ¼ cup (35 g) toasted pumpkin seeds for crunch, or swap parsley for mint or dill.
For a market-inspired protein change, replace the chickpeas with 1 can (15 oz / 425 g) drained butter beans, or serve with cooked chicken. If adding chicken, cook it separately and check the thickest part with a food thermometer: poultry must reach 165°F (74°C), the USDA FSIS safe minimum. A spoonful of harissa stirred into the dressing adds heat; reduce it if serving people who prefer a mild bowl.
Storage and Reheating
For best texture, store the grain and roasted vegetables separately from the fresh greens, tomatoes, feta and dressing. Refrigerate leftovers within 2 hours in covered containers; cooked grains and vegetables keep for 3–4 days at 40°F (4°C) or below. Keep the dressing refrigerated in a sealed jar for up to 4 days, and add the greens and feta when serving.
Reheat the grain and roasted vegetables in a microwave or covered pan until steaming throughout. If reheating leftovers, bring them to 165°F (74°C), the USDA FSIS recommendation. Add a splash of water if the grains have dried out, then finish with fresh greens and dressing. Do not leave the assembled bowl at room temperature for more than 2 hours, or 1 hour if the room is above 90°F (32°C).
Frequently Asked Questions
Is this a traditional Borough Market recipe?
This is a flexible home recipe inspired by the kinds of produce, grains and prepared foods found at London food markets. It is not a single traditional dish tied to Borough Market, and ingredients can be changed to reflect what is available.
Can I make the bowl ahead?
Yes. Cook the grain and roast the vegetables up to 3 days ahead, then refrigerate them separately. Mix the dressing up to 4 days ahead. Assemble with fresh greens, tomatoes and feta shortly before serving for the best texture.
Can I use a different grain?
Yes. Bulgur, brown rice, couscous or quinoa all work. Cook each according to its package directions, since the water ratio and timing differ. Bulgur and couscous are quick options; quinoa is a useful gluten-free alternative.
Can I serve it cold?
Yes. Cool the cooked grain and roasted vegetables promptly, refrigerate them, and assemble the bowl cold. The dressing may firm up slightly in the fridge; let it stand for a few minutes and whisk before using.
How do I keep the chickpeas crisp?
Drain and rinse them well, then pat them dry before roasting. Use a spacious tray and serve soon after cooking. They will soften somewhat as they cool or sit with dressing, but remain tasty.
What can I use instead of feta?
Try crumbled goat cheese, shaved hard cheese or a dairy-free feta-style product. For a dairy-free version, omit the cheese and add toasted seeds or olives for salty, savoury contrast.
Related
- Jamie Deen Brunswick Stew Recipe, Made for Home Cooks
- New Orleans Johnny Po’ Boy with Crispy Oysters
- History of the Po’ Boy Sandwich: New Orleans Origins
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).