What are the main ingredients in Neill Anthony’s Tom Yum Bliss Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Neill Anthony’s Tom Yum Bliss Bowl?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Neill Anthony’s Tom Yum Bliss Bowl?

CHARGRILL THE VEGGIES: When the carrots are cooked, drain and return to the pot, discarding the star anise. Add in the sliced baby marrow and toss through a drizzle of oil and some seasoning. When the barley has 10 minutes remaining, place a large pan (use a grill pan if you have one!) over a high heat. When hot, fry the carrot and marrow cut-side down for 4-5 minutes until gorgeously charred but still crunchy. You may need to do this step in batches or use a second pan. Remove from the heat on completion. TOM YUM DRESSING: In a bowl, whisk together the coconut milk and the tom yum paste until well combined. Season to taste and set aside for serving. FRESH & FLAVOURFUL: When the barley is cooked, drain if necessary and place in a bowl with the chopped pickled peppers and three-quarters of the chopped basil. Add a drizzle of oil, toss to combine, and set aside for serving. Trim the base off the head of lettuce and peel off the leaves. Rinse well, dry, and place in a bowl. Toss through a drizzle of oil, a squeeze of lime, and some seasoning. TOM YUM, YUM!: Bowl the delicious barley salad and top with the charred veggies. Scatter over the lettuce leaves, the crispy onions, and the remaining basil. Generously drizzle over the tom yum dressing and serve with a lime wedge on the side. Time to devour! A BOUNTY OF BARLEY: Rinse the barley and place in a pot with the stock and 700ml of water. Give it a stir, pop on a lid, and place over a medium heat. Once boiling, reduce the heat and simmer for 35-40 minutes. Stir occasionally as the water is absorbed and only add more if it starts to dry out. On completion, it should be cooked al dente. PARBOIL THE CARROTS: Boil the kettle. Place a pot over a high heat, fill with boiling water, and add in the star anise. Once bubbling rapidly, pop in the halved carrots and cook for 10-15 minutes until slightly softened but still al dente.

What should be prepared from my kitchen to make Neill Anthony’s Tom Yum Bliss Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Neill Anthony’s Tom Yum Bliss Bowl

Enchant your senses with a fusion creation from Cape Town’s very own foodie treasure, Neill Anthony! A radiant bowl of subtly spiced, charred veggies and bouncy barley salad, soaked in a luscious dressing of coconut milk and vegan tom yum paste. Out of this world!

Neill Anthony’s Tom Yum Bliss Bowl

with charred baby marrow, pickled peppers & a creamy coconut dressing

Hands on Time: 25 - 50 minutes

Overall Time: 35 - 55 minutes

Ingredients:

Baby Gem Lettuce Head
Baby Marrow
Carrot
Coconut Milk
Crispy Onions
Fresh Basil
Lime
Pearled Barley
Pickled Bell Peppers
Sepial's Vegan Tom Yum Paste
Star Anise
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Neill Anthony’s Tom Yum Bliss Bowl

Serves 1

A BOUNTY OF BARLEY
Rinse the barley and place in a pot with the stock and 350ml of water. Give it a stir, pop on a lid, and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes. Stir occasionally as the water is absorbed and only add more if it starts to dry out. On completion, it should be cooked al dente.
PARBOIL THE CARROTS
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add in the star anise. Once bubbling rapidly, pop in the halved carrots and cook for 10-15 minutes until slightly softened but still al dente.
TOM YUM DRESSING
In a bowl, whisk together the coconut milk and the tom yum paste until well combined. Season to taste and set aside for serving.
CHARGRILL THE VEGGIES
When the carrots are cooked, drain and return to the pot, discarding the star anise. Add in the sliced baby marrow and toss through a drizzle of oil and some seasoning. When the barley has 10 minutes remaining, place a pan (use a grill pan if you have one!) over a high heat. When hot, fry the carrot and marrow cut-side down for 4-5 minutes until gorgeously charred but still crunchy. Remove from the heat on completion.
FRESH & FLAVOURFUL
When the barley is cooked, drain if necessary and place in a bowl with the chopped pickled peppers and three-quarters of the chopped basil. Add a drizzle of oil, toss to combine, and set aside for serving. Trim the base off the head of lettuce and peel off the leaves. Rinse well, dry, and place in a bowl. Toss through a drizzle of oil, a squeeze of lime, and some seasoning.
TOM YUM, YUM!
Bowl the delicious barley salad and top with the charred veggies. Scatter over the lettuce leaves, the crispy onions, and the remaining basil. Generously drizzle over the tom yum dressing and serve with a lime wedge on the side. Time to devour!

Pearled Barley - 100ml
Vegetable Stock - 5ml
Star Anise - 1
Carrot - 120g
Coconut Milk - 100ml
Sepial’s Vegan Tom Yum Paste - 15ml
Baby Marrow - 200g
Pickled Bell Peppers - 40g
Fresh Basil - 3g
Baby Gem Lettuce Head - 1
Lime - 1
Crispy Onions - 20ml

Download the Recipe

Serves 2

A BOUNTY OF BARLEY
Rinse the barley and place in a pot with the stock and 700ml of water. Give it a stir, pop on a lid, and place over a medium heat. Once boiling, reduce the heat and simmer for 35-40 minutes. Stir occasionally as the water is absorbed and only add more if it starts to dry out. On completion, it should be cooked al dente.
PARBOIL THE CARROTS
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add in the star anise. Once bubbling rapidly, pop in the halved carrots and cook for 10-15 minutes until slightly softened but still al dente.
TOM YUM DRESSING
In a bowl, whisk together the coconut milk and the tom yum paste until well combined. Season to taste and set aside for serving.
CHARGRILL THE VEGGIES
When the carrots are cooked, drain and return to the pot, discarding the star anise. Add in the sliced baby marrow and toss through a drizzle of oil and some seasoning. When the barley has 10 minutes remaining, place a large pan (use a grill pan if you have one!) over a high heat. When hot, fry the carrot and marrow cut-side down for 4-5 minutes until gorgeously charred but still crunchy. You may need to do this step in batches or use a second pan. Remove from the heat on completion.
FRESH & FLAVOURFUL
When the barley is cooked, drain if necessary and place in a bowl with the chopped pickled peppers and three-quarters of the chopped basil. Add a drizzle of oil, toss to combine, and set aside for serving. Trim the base off the head of lettuce and peel off the leaves. Rinse well, dry, and place in a bowl. Toss through a drizzle of oil, a squeeze of lime, and some seasoning.
TOM YUM, YUM!
Bowl the delicious barley salad and top with the charred veggies. Scatter over the lettuce leaves, the crispy onions, and the remaining basil. Generously drizzle over the tom yum dressing and serve with a lime wedge on the side. Time to devour!

Pearled Barley - 200ml
Vegetable Stock - 10ml
Star Anise - 2
Carrot - 240g
Coconut Milk - 200ml
Sepial's Vegan Tom Yum Paste - 30ml
Baby Marrow - 400g
Pickled Bell Peppers - 80g
Fresh Basil - 5g
Baby Gem Lettuce Head - 1
Lime - 1
Crispy Onions - 40ml

Download the Recipe

Serves 3

A BOUNTY OF BARLEY
Rinse the barley and place in a pot with the stock and 700ml of water. Give it a stir, pop on a lid, and place over a medium heat. Once boiling, reduce the heat and simmer for 35-40 minutes. Stir occasionally as the water is absorbed and only add more if it starts to dry out. On completion, it should be cooked al dente.
PARBOIL THE CARROTS
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add in the star anise. Once bubbling rapidly, pop in the halved carrots and cook for 10-15 minutes until slightly softened but still al dente.
TOM YUM DRESSING
In a bowl, whisk together the coconut milk and the tom yum paste until well combined. Season to taste and set aside for serving.
CHARGRILL THE VEGGIES
When the carrots are cooked, drain and return to the pot, discarding the star anise. Add in the sliced baby marrow and toss through a drizzle of oil and some seasoning. When the barley has 10 minutes remaining, place a large pan (use a grill pan if you have one!) over a high heat. When hot, fry the carrot and marrow cut-side down for 4-5 minutes until gorgeously charred but still crunchy. You may need to do this step in batches or use a second pan. Remove from the heat on completion.
FRESH & FLAVOURFUL
When the barley is cooked, drain if necessary and place in a bowl with the chopped pickled peppers and three-quarters of the chopped basil. Add a drizzle of oil, toss to combine, and set aside for serving. Trim the base off the head of lettuce and peel off the leaves. Rinse well, dry, and place in a bowl. Toss through a drizzle of oil, a squeeze of lime, and some seasoning.
TOM YUM, YUM!
Bowl the delicious barley salad and top with the charred veggies. Scatter over the lettuce leaves, the crispy onions, and the remaining basil. Generously drizzle over the tom yum dressing and serve with a lime wedge on the side. Time to devour!

Pearled Barley - 200ml
Vegetable Stock - 10ml
Star Anise - 2
Carrot - 240g
Coconut Milk - 200ml
Sepial's Vegan Tom Yum Paste - 30ml
Baby Marrow - 400g
Pickled Bell Peppers - 80g
Fresh Basil - 5g
Baby Gem Lettuce Head - 1
Lime - 1
Crispy Onions - 40ml

Download the Recipe

Serves 4

A BOUNTY OF BARLEY
Rinse the barley and place in a pot with the stock and 1,4L of water. Give it a stir, pop on a lid, and place over a medium heat. Once boiling, reduce the heat and simmer for 40-45 minutes. Stir occasionally as the water is absorbed and only add more if it starts to dry out. On completion, it should be cooked al dente.
PARBOIL THE CARROTS
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add in the star anise. Once bubbling rapidly, pop in the halved carrots and cook for 10-15 minutes until slightly softened but still al dente.
TOM YUM DRESSING
In a bowl, whisk together the coconut milk and the tom yum paste until well combined. Season to taste and set aside for serving.
CHARGRILL THE VEGGIES
When the carrots are cooked, drain and return to the pot, discarding the star anise. Add in the sliced baby marrow and toss through a drizzle of oil and some seasoning. When the barley has 10 minutes remaining, place a large pan (use a grill pan if you have one!) over a high heat. When hot, fry the carrot and marrow cut-side down for 4-5 minutes until gorgeously charred but still crunchy. You will need to do this step in batches or use a second pan. Remove from the heat on completion.
FRESH & FLAVOURFUL
When the barley is cooked, drain if necessary and place in a bowl with the chopped pickled peppers and three-quarters of the chopped basil. Add a drizzle of oil, toss to combine, and set aside for serving. Trim the base off the heads of lettuce and peel off the leaves. Rinse well, dry, and place in a bowl. Toss through a drizzle of oil, a squeeze of lime, and some seasoning.
TOM YUM, YUM!
Bowl the delicious barley salad and top with the charred veggies. Scatter over the lettuce leaves, the crispy onions, and the remaining basil. Generously drizzle over the tom yum dressing and serve with a lime wedge on the side. Time to devour!