A pearled barley salad loaded with sun-dried tomatoes, caramelised onions, and sautéd kale, topped with balsamic blistered baby tomatoes. Finished off with lashings of a creamy pesto 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
- Fresh Basil
- Kale
- Lemon Juice
- Onion
- Onions
- Pearled Barley
- Pecan Nuts
- Pesto Princess Basil Pesto
- Sour Cream
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
BOIL THE BARLEY
Place the pearled barley in a pot with 400ml [800ml]|#7DA0D7 of salted water. Cover with a lid 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, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 2-3 minutes, add the kale until wilted. Remove from the pan, season, and cover.
ZESTY PESTO DRIZZLE
In a bowl, combine the sour cream 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 sun-dried tomatoes through the barley along with ½ the basil, ½ the nuts, Onions, kale, 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 creamy pesto. Garnish with the remaining basil and nuts. Wow, Chef!
BOIL THE BARLEY
Place the pearled barley in a pot with 400ml [800ml]|#7DA0D7 of salted water. Cover with a lid 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, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 2-3 minutes, add the kale until wilted. Remove from the pan, season, and cover.
ZESTY PESTO DRIZZLE
In a bowl, combine the sour cream 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 sun-dried tomatoes through the barley along with ½ the basil, ½ the nuts, Onions, kale, 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 creamy pesto. Garnish with the remaining basil and nuts. Wow, Chef!
BOIL THE BARLEY
Place the pearled barley in a pot with 1.2L [1.6L]|#7DA0D7 of salted water. Cover with a lid 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). In the final 3-5 minutes, add the kale until wilted. Remove from the pan, season, and cover.
ZESTY PESTO DRIZZLE
In a bowl, combine the sour cream 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 sun-dried tomatoes through the barley along with ½ the basil, ½ the nuts, Onions, kale, 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 creamy pesto. Garnish with the remaining basil and nuts. Wow, Chef!
BOIL THE BARLEY
Place the pearled barley in a pot with 1.2L [1.6L]|#7DA0D7 of salted water. Cover with a lid 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). In the final 3-5 minutes, add the kale until wilted. Remove from the pan, season, and cover.
ZESTY PESTO DRIZZLE
In a bowl, combine the sour cream 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 sun-dried tomatoes through the barley along with ½ the basil, ½ the nuts, Onions, kale, 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 creamy pesto. Garnish with the remaining basil and nuts. Wow, Chef!
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, Fresh Basil, Kale, Lemon Juice, Onion, Onions, Pearled Barley, Pecan Nuts, Pesto Princess Basil Pesto, Sour Cream, Sun-Dried Tomatoes
What is the nutritional information of Barley, Blistered Tomatoes & Pesto?
Calories: 766, Carbs: 104 grams, Fat: grams, Protein: 19 grams, Sugar: 21 grams, Salt: 445 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 creamy pesto. Garnish with the remaining basil and nuts. Wow, Chef! LOADED BARLEY: Toss the sun-dried tomatoes through the barley along with ½ the basil, ½ the nuts, onions, kale, and the remaining lemon juice. 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. ZESTY PESTO DRIZZLE: In a bowl, combine the sour cream with the pesto, ½ the lemon juice (to taste) 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 onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 2-3 minutes, add the kale until wilted. Remove from the pan, season, 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. BOIL THE BARLEY: Place the pearled barley in a pot with 400ml [800ml]|#7DA0D7 of salted water. Cover with a lid 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?
Baby Tomatoes, Balsamic Vinegar, Fresh Basil, Kale, Lemon Juice, Onion, Onions, Pearled Barley, Pecan Nuts, Pesto Princess Basil Pesto, Sour Cream, Sun-Dried Tomatoes
How many calories does Barley, Blistered Tomatoes & Pesto have?
766 calories
How much fat content does Barley, Blistered Tomatoes & Pesto have?
grams
Woolies Products in this dish
