Recipe

Sundried Tomato Barley

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Sundried Tomato Barley

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




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 the balsamic vinegar, Dijon mustard, and a glug of olive oil together in a mixing bowl. Add the sundried tomatoes, red onion, capers and black olives. Add the barley, once done, and mix through.

Step 6

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