Solo: Mediterranean Barley

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Solo: Mediterranean Barley

Barley coated in Mediterranean Olive Paste, topped with a veggie mix and crispy bacon.

Ingredients to serve 1

  • ¼ cup x barley
  • 1 tbsp x Mediterranean Olive Pesto
  • 75g x homestyle bacon
  • ¼ x onion – slice thinly (½ cm)
  • 50g x button mushrooms – slice thinly
  • ¼ tsp x paprika
  • 2 x courgettes – dice (1cm)
  • 3g x fresh thyme – pick off leaves
  • 3g x fresh parsley – chop leaves roughly
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towel (from your pantry)


Step 1

Preparation: For speed, cook the barley before preparing all ingredients as indicated above.

Step 2

Barley: Boil the kettle. Place a large pot on a medium-high heat, add the barley and pour in the boiling water (enough to cover by 5cm – NO SALT). Lower the heat and simmer (gently boil) for 30 minutes until cooked, the barley should have a slight bite. Drain, add a drizzle of olive oil and mix in the Mediterranean Olive Pesto. Set aside.

Step 3

Bacon: Place a frying pan on medium-high heat with a drizzle of olive oil. When the pan is hot, add the bacon and cook for 5 minutes until nicely browned and crispy. Remove from the pan and place on paper towel.

Step 4

Mushroom and courgette mix: Using the same pan, add the onion and thyme and cook 5 minutes with a pinch of salt, if necessary add a little butter. Add the mushrooms and paprika and cook for another 5 minutes until slightly golden. Add the courgettes, cook for 5 minutes until lightly browned and season to taste.

Step 5

Serve the barley topped with the mushroom and courgette mix and the bacon. Sprinkle with the parsley.