eCook Meal
Barley, Blistered Tomatoes & Pesto
with balsamic vinegar & pecan nuts
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!
Serving guide
Choose your portion size.
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!
Pearled Barley - 300ml
Pecan Nuts - 30g
Onions - 2
Kale - 120g
Sour Cream - 90ml
Pesto Princess Basil Pesto - 125ml
Lemon Juice - 30ml
Baby Tomatoes - 240g
Balsamic Vinegar - 45ml
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 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!
Pearled Barley - 400ml
Pecan Nuts - 40g
Onions - 2
Kale - 160g
Sour Cream - 125ml
Pesto Princess Basil Pesto - 160ml
Lemon Juice - 40ml
Baby Tomatoes - 320g
Balsamic Vinegar - 60ml
Sun-dried Tomatoes - 160g
Fresh Basil - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R78.84
for 4 servings · R19.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Kale needs 160 gKale Min 350 g 350 g at R35.99 · 46% of packR16.45
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Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Sun-dried Tomatoes needs 160 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 11% of packR4.80
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
- Baby Tomatoes
- Pearled Barley
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Balsamic Vinegar, Fresh Basil, Kale, Lemon Juice, Onion, Pearled Barley, Pecan Nut, Pesto Princess Basil Pesto, Sour Cream, Tomato
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 Tomato, Balsamic Vinegar, Fresh Basil, Kale, Lemon Juice, Onion, Pearled Barley, Pecan Nut, Pesto Princess Basil Pesto, Sour Cream, Tomato
How many calories does Barley, Blistered Tomatoes & Pesto have?
766 calories
How much fat content does Barley, Blistered Tomatoes & Pesto have?
grams