eCook Meal
Neill Anthony’s Tom Yum Bliss Bowl
with charred baby marrow, pickled peppers & a creamy coconut dressing
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R240.28
for 4 servings · R60.07 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Star Anise needs 3Star Anise 20 g R59.99 · whole pack (size can't be divided)R59.99
-
Crispy Onions needs 80 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
-
Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Baby Marrow needs 800 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.78× packR74.65
-
Lime needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
Not in the Woolies basket — source these elsewhere:
- Baby Gem Lettuce Head
- Pearled Barley
- Sepial’s Vegan Tom Yum Paste
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Neill Anthony’s Tom Yum Bliss Bowl?
The preparation time for Neill Anthony’s Tom Yum Bliss Bowl with charred baby marrow, pickled peppers & a creamy coconut dressing is between 25 and 50 minutes.
What is the total time required to make Neill Anthony’s Tom Yum Bliss Bowl with charred baby marrow, pickled peppers & a creamy coconut dressing?
The total time required to make Neill Anthony’s Tom Yum Bliss Bowl with charred baby marrow, pickled peppers & a creamy coconut dressing is between 35 and 55 minutes.
How many servings does Neill Anthony’s Tom Yum Bliss Bowl provide?
4 servings
What are the main ingredients in Neill Anthony’s Tom Yum Bliss Bowl?
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
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?
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. 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. 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?
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
How many calories does Neill Anthony’s Tom Yum Bliss Bowl have?
calories
How much fat content does Neill Anthony’s Tom Yum Bliss Bowl have?
grams