What are the main ingredients in Barley, Blistered Tomatoes & Pesto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Barley, Blistered Tomatoes & Pesto?

Calories: 632, Carbs: 84 grams, Fat: grams, Protein: 14.2 grams, Sugar: 18.8 grams, Salt: 432 grams

How do I prepare Barley, Blistered Tomatoes & Pesto?

BLISTERING BALSAMIC BABY TOMATOES: Return the pan to medium heat with a drizzle of oil. When hot, char the rinsed 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. GRUB’S UP!: Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the pesto yoghurt and garnish with the remaining torn basil and toasted nuts. Wow, Chef! LOADED BARLEY: Toss the rinsed spinach through the cooked barley, along with the chopped sun-dried tomatoes, ½ the torn basil, ½ the toasted nuts, the caramelised onions and the juice from 2 lemon wedges. ZESTY PESTO CREAMY DRIZZLE: Place the coconut yoghurt into a bowl and combine with the pesto, the lemon zest (to taste), a squeeze of lemon juice, and seasoning. Add water in 5ml increments until drizzling consistency. 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 sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover. GOLDEN PECANS: Place the chopped 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 rinsed pearled barley in a pot with 800ml 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.

What should be prepared from my kitchen to make Barley, Blistered Tomatoes & Pesto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Barley, Blistered Tomatoes & Pesto

Name: Barley, Blistered Tomatoes & Pesto
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter (optional)

A pearled barley salad loaded with baby spinach, sun-dried tomatoes, and caramelised onions, topped with balsamic blistered baby tomatoes. Finished off with lashings of a zesty pesto coco-yoghurt drizzle, and garnished with fresh basil & toasted pecan nuts. Simply stunning.

Barley, Blistered Tomatoes & Pesto

with balsamic vinegar & pecan nuts

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Balsamic Vinegar
Coconut Yoghurt
Fresh Basil
Lemon
Onion
Onions
Pearled Barley
Pecan Nuts
Pesto Princess Basil & Lemon Pesto
Spinach
Sun-Dried Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Photo of Barley, Blistered Tomatoes & Pesto

Serves 1

BOIL THE BARLEY
Place the rinsed pearled barley in a pot with 400ml 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 chopped 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 sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
ZESTY PESTO CREAMY DRIZZLE
Place the coconut yoghurt into a bowl and combine with the pesto, the lemon zest (to taste), a squeeze of lemon juice, 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 rinsed 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 rinsed spinach through the cooked barley, along with the chopped sun-dried tomatoes, ½ the torn basil, ½ the toasted nuts, the caramelised onions and the juice from 1 lemon wedge.
GRUB’S UP!
Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the pesto yoghurt and garnish with the remaining torn basil and toasted nuts. Wow, Chef!

Pearled Barley - 100ml
Pecan Nuts - 10g
Onion - 1
Coconut Yoghurt - 20ml
Pesto Princess Basil & Lemon Pesto - 30ml
Lemon - 1
Baby Tomatoes - 100g
Balsamic Vinegar - 15ml
Spinach - 20g
Sun-dried Tomatoes - 40g
Fresh Basil - 4g

Download the Recipe

Serves 2

BOIL THE BARLEY
Place the rinsed pearled barley in a pot with 800ml 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 chopped 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 sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
ZESTY PESTO CREAMY DRIZZLE
Place the coconut yoghurt into a bowl and combine with the pesto, the lemon zest (to taste), a squeeze of lemon juice, 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 rinsed 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 rinsed spinach through the cooked barley, along with the chopped sun-dried tomatoes, ½ the torn basil, ½ the toasted nuts, the caramelised onions and the juice from 2 lemon wedges.
GRUB’S UP!
Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the pesto yoghurt and garnish with the remaining torn basil and toasted nuts. Wow, Chef!

Pearled Barley - 200ml
Pecan Nuts - 20g
Onion - 1
Coconut Yoghurt - 40ml
Pesto Princess Basil & Lemon Pesto - 60ml
Lemon - 1
Baby Tomatoes - 200g
Balsamic Vinegar - 30ml
Spinach - 40g
Sun-dried Tomatoes - 80g
Fresh Basil - 8g

Download the Recipe

Serves 3

BOIL THE BARLEY
Place the rinsed pearled barley in a pot with 1.2L 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 chopped 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 sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
ZESTY PESTO CREAMY DRIZZLE
Place the coconut yoghurt into a bowl and combine with the pesto, the lemon zest (to taste), a squeeze of lemon juice, 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 rinsed 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 rinsed spinach through the cooked barley, along with the chopped sun-dried tomatoes, ½ the torn basil, ½ the toasted nuts, the caramelised onions and the juice from 3 lemon wedges.
GRUB’S UP!
Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the pesto yoghurt and garnish with the remaining torn basil and toasted nuts. Wow, Chef!

Pearled Barley - 300ml
Pecan Nuts - 30g
Onions - 2
Coconut Yoghurt - 60ml
Pesto Princess Basil & Lemon Pesto - 90ml
Lemon - 1
Baby Tomatoes - 300g
Balsamic Vinegar - 45ml
Spinach - 60g
Sun-dried Tomatoes - 120g
Fresh Basil - 12g

Download the Recipe

Serves 4

BOIL THE BARLEY
Place the rinsed pearled barley in a pot with 1.6L 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 chopped 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 sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
ZESTY PESTO CREAMY DRIZZLE
Place the coconut yoghurt into a bowl and combine with the pesto, the lemon zest (to taste), a squeeze of lemon juice, 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 rinsed 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 rinsed spinach through the cooked barley, along with the chopped sun-dried tomatoes, ½ the torn basil, ½ the toasted nuts, the caramelised onions and the juice from 4 lemon wedges.
GRUB’S UP!
Pile up the loaded barley salad and top with the balsamic blistered baby tomatoes. Drizzle over the pesto yoghurt and garnish with the remaining torn basil and toasted nuts. Wow, Chef!