A pearled barley salad loaded with green leaves, sun-dried tomatoes, and caramelised onions, topped with balsamic blistered baby tomatoes. Finished off with lashings of a zesty chimichurri yoghurt drizzle, and garnished with fresh basil & toasted pecan nuts. Simply stunning!
Barley, Blistered Tomatoes & Pesto
Barley, Blistered Tomatoes & Pesto
with balsamic vinegar & pecan nuts
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- ButtaNutt Coconut Yoghurt
- Fresh Basil
- Green Leaves
- Lemon Juice
- Onion
- Onions
- Pearled Barley
- Pecan Nuts
- Pesto Princess Basil Pesto
- 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 DRIZZLE
In a bowl, combine the coconut yoghurt with the pesto, ½ 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. When hot, 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 green leaves through the barley along with the sun-dried tomatoes, ½ the basil, ½ the nuts, caramelised Onions, and the remaining lemon juice.
GRUB’S UP!
Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the pesto yoghurt. Garnish with the remaining basil and nuts. Wow, Chef!
Pearled Barley - 100ml
Pecan Nuts - 10g
Onion - 1
ButtaNutt Coconut Yoghurt - 20ml
Pesto Princess Basil Pesto - 30ml
Lemon Juice - 10ml
Baby Tomatoes - 80g
Balsamic Vinegar - 15ml
Green Leaves - 20g
Sun-dried Tomatoes - 40g
Fresh Basil - 3g
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 DRIZZLE
In a bowl, combine the coconut yoghurt with the pesto, ½ 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. When hot, 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 green leaves through the barley along with the sun-dried tomatoes, ½ the basil, ½ the nuts, caramelised Onions, and the remaining lemon juice.
GRUB’S UP!
Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the pesto yoghurt. Garnish with the remaining basil and nuts. Wow, Chef!
Pearled Barley - 200ml
Pecan Nuts - 20g
Onion - 1
ButtaNutt Coconut Yoghurt - 40ml
Pesto Princess Basil Pesto - 60ml
Lemon Juice - 20ml
Baby Tomatoes - 160g
Balsamic Vinegar - 30ml
Green Leaves - 40g
Sun-dried Tomatoes - 80g
Fresh Basil - 5g
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). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
ZESTY PESTO DRIZZLE
In a bowl, combine the coconut yoghurt with the pesto, ½ 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. When hot, 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 green leaves through the barley along with the sun-dried tomatoes, ½ the basil, ½ the nuts, caramelised Onions, and the remaining lemon juice.
GRUB’S UP!
Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the pesto yoghurt. Garnish with the remaining basil and nuts. Wow, Chef!
Pearled Barley - 300ml
Pecan Nuts - 30g
Onions - 2
ButtaNutt Coconut Yoghurt - 60ml
Pesto Princess Basil Pesto - 90ml
Lemon Juice - 30ml
Baby Tomatoes - 240g
Balsamic Vinegar - 45ml
Green Leaves - 60g
Sun-dried Tomatoes - 120g
Fresh Basil - 8g
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). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
ZESTY PESTO DRIZZLE
In a bowl, combine the coconut yoghurt with the pesto, ½ 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. When hot, 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 green leaves through the barley along with the sun-dried tomatoes, ½ the basil, ½ the nuts, caramelised Onions, and the remaining lemon juice.
GRUB’S UP!
Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the pesto yoghurt. Garnish with the remaining basil and nuts. Wow, Chef!
Pearled Barley - 400ml
Pecan Nuts - 40g
Onions - 2
ButtaNutt Coconut Yoghurt - 80ml
Pesto Princess Basil Pesto - 125ml
Lemon Juice - 40ml
Baby Tomatoes - 320g
Balsamic Vinegar - 60ml
Green Leaves - 80g
Sun-dried Tomatoes - 160g
Fresh Basil - 10g
Frequently Asked Questions
What is the preparation time for Barley, Blistered Tomatoes & Pesto?
The preparation time for Barley, Blistered Tomatoes & Pesto with balsamic vinegar & pecan nuts is between 25 and 40 minutes.
What is the total time required to make Barley, Blistered Tomatoes & Pesto with balsamic vinegar & pecan nuts?
The total time required to make Barley, Blistered Tomatoes & Pesto with balsamic vinegar & pecan nuts is between 40 and 55 minutes.
How many servings does Barley, Blistered Tomatoes & Pesto provide?
4 servings
What are the main ingredients in Barley, Blistered Tomatoes & Pesto?
Baby Tomatoes, Balsamic Vinegar, ButtaNutt Coconut Yoghurt, Fresh Basil, Green Leaves, Lemon Juice, Onion, Onions, Pearled Barley, Pecan Nuts, Pesto Princess Basil Pesto, Sun-Dried Tomatoes
What is the nutritional information of Barley, Blistered Tomatoes & Pesto?
Calories: 668, Carbs: 104 grams, Fat: grams, Protein: 16.3 grams, Sugar: 21.4 grams, Salt: 440 grams
How do I prepare Barley, Blistered Tomatoes & Pesto?
GRUB’S UP!: Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the pesto yoghurt. Garnish with the remaining basil 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 green leaves through the barley along with the sun-dried tomatoes, ½ the basil, ½ the nuts, caramelised onions, and the remaining lemon juice. ZESTY PESTO DRIZZLE: In a bowl, combine the coconut yoghurt with the pesto, ½ 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. When hot, 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 Barley, Blistered Tomatoes & Pesto?
Baby Tomatoes, Balsamic Vinegar, ButtaNutt Coconut Yoghurt, Fresh Basil, Green Leaves, Lemon Juice, Onion, Onions, Pearled Barley, Pecan Nuts, Pesto Princess Basil Pesto, Sun-Dried Tomatoes
How many calories does Barley, Blistered Tomatoes & Pesto have?
668 calories
How much fat content does Barley, Blistered Tomatoes & Pesto have?
grams
Woolies Products in this dish
