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 chimichurri yoghurt drizzle, and garnished with fresh basil & toasted pecan nuts. Simply stunning!
Chimichurri & Barley Bowl
Chimichurri & Barley Bowl
with balsamic vinegar & pecan nuts
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- Coconut Yoghurt
- Fresh Basil
- Lemon
- Onion
- Onions
- Pearled Barley
- Pecan Nuts
- Pesto Princess Chimichurri Sauce
- Spinach
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
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 (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 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 shredded 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 chimichurri yoghurt. Garnish with the remaining basil and nuts. Wow, Chef!
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 (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 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 shredded 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 chimichurri yoghurt. Garnish with the remaining basil and nuts. Wow, Chef!
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 (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 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 shredded 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 chimichurri yoghurt. Garnish with the remaining basil and nuts. Wow, Chef!
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 (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 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 shredded 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 chimichurri yoghurt. Garnish with the remaining basil 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 25 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 40 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, Coconut Yoghurt, Fresh Basil, Lemon, Onion, Onions, Pearled Barley, Pecan Nuts, Pesto Princess Chimichurri Sauce, Spinach, Sun-Dried Tomatoes
What is the nutritional information of Chimichurri & Barley Bowl?
Calories: 739, Carbs: 123 grams, Fat: grams, Protein: 17.6 grams, Sugar: 28.1 grams, Salt: 629 grams
How do I prepare Chimichurri & Barley Bowl?
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 (to taste). Remove from the pan, season, and cover. 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. 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 basil and nuts. Wow, Chef! LOADED BARLEY: Toss the shredded 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: In a bowl, combine the coconut yoghurt with the chimichurri, 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.
What should be prepared from my kitchen to make Chimichurri & Barley Bowl?
Baby Tomatoes, Balsamic Vinegar, Coconut Yoghurt, Fresh Basil, Lemon, Onion, Onions, Pearled Barley, Pecan Nuts, Pesto Princess Chimichurri Sauce, Spinach, Sun-Dried Tomatoes
How many calories does Chimichurri & Barley Bowl have?
739 calories
How much fat content does Chimichurri & Barley Bowl have?
grams
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