Recipe

Sundried Tomato Barley

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Sundried Tomato Barley

Roast butternut & tenderstem served with a balsamic & mustard coated red onion & barley salad.


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Ingredients to serve 2

  • ½ x butternut – slice thinly, cut into quarters (skin on)
  • ¾ cup x barley
  • 100g x tenderstem – trim ends
  • 20g x sundried tomatoes – chop roughly
  • ½ x red onion – peel & chop finely
  • ½ tbsp x capers – chop finely
  • 20g x black olives – slice thinly
  • 1½ tbsp x balsamic vinegar
  • 1 tsp x Dijon mustard
  • 1 tbsp x pumpkin seeds
  • 75g x Feta - gently crumbled
  • olive oil (from your pantry)
  • Salt and Pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x butternut – slice thinly, cut into quarters (skin on)
  • 1½ cups x barley
  • 200g x tenderstem – trim ends
  • 40g x sundried tomatoes – chop roughly
  • 1 x red onion – peel & chop finely
  • 1 tbsp x capers – chop finely
  • 40g x black olives – slice thinly
  • 3 tbsp x balsamic vinegar
  • 2 tsp x Dijon mustard
  • 2 tbsp x pumpkin seeds
  • 150g x Feta - gently crumbled
  • olive oil (from your pantry)
  • Salt and Pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Barley: Place a pot on medium-high heat, add the barley and pour in boiling water (enough to cover by 5cm, no salt). Bring to the boil and cook for 25-30 minutes until cooked, but with a slight bite. Drain. Season with a little salt.

Step 3

Pumpkin seeds: Place a pan on high heat and dry toast for 2 minutes until most of them have popped. Toss often to make sure they don’t burn.

Step 4

Butternut & tenderstem: Place the butternut on a tin foil lined baking tray with a drizzle of olive oil, season with salt and pepper, mix and arrange in a single layer. Roast for 25 minutes until golden and cooked. In the last 5-7 minutes, place the tenderstem broccoli in the oven and roast until golden.

Step 5

Red onion salad: Mix together the sundried tomatoes, red onion, capers and black olives. To make the dressing, mix together the balsamic vinegar and Dijon mustard, and whisk in the olive oil (4 tbsp for 4; 2 tbsp for 2). Mix the dressing through the red onions, capers and black olives. Add to the barley and mix through.

Step 6

Serve the barley topped with roast butternut and tenderstem and sprinkle over the toasted pumpkin seeds and crumbled feta.

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