A pearled barley salad loaded with sun-dried tomatoes, and caramelised onions, topped with balsamic blistered baby tomatoes. Finished off with lashings of a chimichurri yoghurt drizzle, and garnished with fresh parsley & toasted pecan nuts. Simply stunning!
Chimichurri & Barley Bowl
Chimichurri & Barley Bowl
with balsamic vinegar & pecan nuts
Hands on Time: 30 - 40 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- ButtaNutt Coconut Yoghurt
- Fresh Parsley
- Lemon Juice
- Onion
- Onions
- Pearled Barley
- Pecan Nuts
- Pesto Princess Chimichurri Sauce
- Spinach
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
- Seasoning (salt & pepper)
BOIL THE BARLEY
Place the pearled barley in a pot with 400ml [800ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
GOLDEN PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
ZESTY PESTO CREAMY DRIZZLE
In a bowl, combine the coconut yoghurt with the chimichurri, the lemon juice (to taste) and seasoning. Add water in 5ml increments until drizzling consistency. Set aside.
BLISTERING BALSAMIC BABY TOMATOES
Return the pan to medium heat with a drizzle of oil. Char the baby tomatoes until blistered, 3-4 minutes. In the final 1-2 minutes, add the balsamic vinegar and seasoning. Remove from the pan and set aside.
LOADED BARLEY
Toss the Spinach through the barley along with the sun-dried tomatoes, ½ the parsley, ½ the nuts and the caramelised onions.
GRUB’S UP!
Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the chimichurri yoghurt. Garnish with the remaining parsley and nuts. Wow, Chef!
BOIL THE BARLEY
Place the pearled barley in a pot with 400ml [800ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
GOLDEN PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
ZESTY PESTO CREAMY DRIZZLE
In a bowl, combine the coconut yoghurt with the chimichurri, the lemon juice (to taste) and seasoning. Add water in 5ml increments until drizzling consistency. Set aside.
BLISTERING BALSAMIC BABY TOMATOES
Return the pan to medium heat with a drizzle of oil. Char the baby tomatoes until blistered, 3-4 minutes. In the final 1-2 minutes, add the balsamic vinegar and seasoning. Remove from the pan and set aside.
LOADED BARLEY
Toss the Spinach through the barley along with the sun-dried tomatoes, ½ the parsley, ½ the nuts and the caramelised onions.
GRUB’S UP!
Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the chimichurri yoghurt. Garnish with the remaining parsley and nuts. Wow, Chef!
BOIL THE BARLEY
Place the pearled barley in a pot with 1.2L [1.6L]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
GOLDEN PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 10-12 [12-15]|#7DA0D7 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
ZESTY PESTO CREAMY DRIZZLE
In a bowl, combine the coconut yoghurt with the chimichurri, the lemon juice (to taste) and seasoning. Add water in 5ml increments until drizzling consistency. Set aside.
BLISTERING BALSAMIC BABY TOMATOES
Return the pan to medium heat with a drizzle of oil. Char the baby tomatoes until blistered, 5-6 minutes. In the final 1-2 minutes, add the balsamic vinegar and seasoning. Remove from the pan and set aside.
LOADED BARLEY
Toss the Spinach through the barley along with the sun-dried tomatoes, ½ the parsley, ½ the nuts and the caramelised onions.
GRUB’S UP!
Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the chimichurri yoghurt. Garnish with the remaining parsley and nuts. Wow, Chef!
BOIL THE BARLEY
Place the pearled barley in a pot with 1.2L [1.6L]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
GOLDEN PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 10-12 [12-15]|#7DA0D7 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
ZESTY PESTO CREAMY DRIZZLE
In a bowl, combine the coconut yoghurt with the chimichurri, the lemon juice (to taste) and seasoning. Add water in 5ml increments until drizzling consistency. Set aside.
BLISTERING BALSAMIC BABY TOMATOES
Return the pan to medium heat with a drizzle of oil. Char the baby tomatoes until blistered, 5-6 minutes. In the final 1-2 minutes, add the balsamic vinegar and seasoning. Remove from the pan and set aside.
LOADED BARLEY
Toss the Spinach through the barley along with the sun-dried tomatoes, ½ the parsley, ½ the nuts and the caramelised onions.
GRUB’S UP!
Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the chimichurri yoghurt. Garnish with the remaining parsley and nuts. Wow, Chef!
Frequently Asked Questions
What is the preparation time for Chimichurri & Barley Bowl?
The preparation time for Chimichurri & Barley Bowl with balsamic vinegar & pecan nuts is between 30 and 40 minutes.
What is the total time required to make Chimichurri & Barley Bowl with balsamic vinegar & pecan nuts?
The total time required to make Chimichurri & Barley Bowl with balsamic vinegar & pecan nuts is between 45 and 55 minutes.
How many servings does Chimichurri & Barley Bowl provide?
4 servings
What are the main ingredients in Chimichurri & Barley Bowl?
Baby Tomatoes, Balsamic Vinegar, ButtaNutt Coconut Yoghurt, Fresh Parsley, Lemon Juice, Onion, Onions, Pearled Barley, Pecan Nuts, Pesto Princess Chimichurri Sauce, Spinach, Sun-Dried Tomatoes
What is the nutritional information of Chimichurri & Barley Bowl?
Calories: 708, Carbs: 105 grams, Fat: grams, Protein: 15.5 grams, Sugar: 23.5 grams, Salt: 722 grams
How do I prepare Chimichurri & Barley Bowl?
GRUB’S UP!: Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the chimichurri yoghurt. Garnish with the remaining parsley and nuts. Wow, Chef! GOLDEN PECANS: Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BOIL THE BARLEY: Place the pearled barley in a pot with 400ml [800ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover. CARAMELISED ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. LOADED BARLEY: Toss the spinach through the barley along with the sun-dried tomatoes, ½ the parsley, ½ the nuts and the caramelised onions. ZESTY PESTO CREAMY DRIZZLE: In a bowl, combine the coconut yoghurt with the chimichurri, the lemon juice (to taste) and seasoning. Add water in 5ml increments until drizzling consistency. Set aside. BLISTERING BALSAMIC BABY TOMATOES: Return the pan to medium heat with a drizzle of oil. Char the baby tomatoes until blistered, 3-4 minutes. In the final 1-2 minutes, add the balsamic vinegar and seasoning. Remove from the pan and set aside.
What should be prepared from my kitchen to make Chimichurri & Barley Bowl?
Baby Tomatoes, Balsamic Vinegar, ButtaNutt Coconut Yoghurt, Fresh Parsley, Lemon Juice, Onion, Onions, Pearled Barley, Pecan Nuts, Pesto Princess Chimichurri Sauce, Spinach, Sun-Dried Tomatoes
How many calories does Chimichurri & Barley Bowl have?
708 calories
How much fat content does Chimichurri & Barley Bowl have?
grams
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