Greek(ish) Tomato Barley
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.
Serves
6
Pearl Barley
Garlic Cloves
Tomato Purée
Fennel Seed
Ground Cinnamon
Tinned Cherry Tomatoes
Vegetable Stock
Tenderstem Broccoli
Red Onion
Lemon
Green Olives
Dill
Olive Oil
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Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.
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Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.