A tomatoey pearl barley dish that’s not unlike a risotto then topped it with a fresh, lemony broccoli salad. It's packed full of nutrients to keep us healthy but it also kind of tastes like you could be sitting in the sun, eating at a taverna on the beach. Bliss.
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Serves
6
Pearl Barley
Garlic Clove
Tomato Purée
Fennel Seed
Ground Cinnamon
Tinned Cherry Tomatoes
Vegetable Stock
Tenderstem Broccoli
Red Onion
Lemon
Green Olive
Dill
Olive Oil
Salt
Black Pepper
Serves
6
Pearl Barley
Garlic Clove
Tomato Purée
Fennel Seed
Ground Cinnamon
Tinned Cherry Tomatoes
Vegetable Stock
Tenderstem Broccoli
Red Onion
Lemon
Green Olive
Dill
Olive Oil
Salt
Black Pepper
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Step 1.
Rinse the pearl barley. Finely slice the garlic. Heat 2 tbsp olive oil in a pan over a medium heat and fry the garlic for 2 mins. Add the tomato purée, fennel seeds and cinnamon and cook for 1 min. Add the canned tomatoes, barley and stock, season with salt and pepper, then simmer for 45 mins, stirring often to prevent it from sticking to the bottom.
Step 2.
Heat the grill and grill the broccoli for 8 mins, turning halfway. Meanwhile, finely slice the red onion and tip it into a bowl with the lemon juice. Tear the olives in half, chop the dill and add both to the bowl along with the broccoli. Give it a mix and season with salt and pepper.
Step 3.
Serve the tomatoey barley in bowls and top with the broccoli salad.
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