eCook Meal
Tender Barley & Pork Bowl
with beetroot & a wholegrain mustard yoghurt
Different temperatures and textures are a go-to way to make your salads an interesting & memorable eating experience. By tossing oven-roasted beetroot, charred green beans & cooked pearled barley with fresh salad leaves & a mustard-infused yoghurt, you can tick these culinary boxes withouth adding the kilojoules. Served with a pan-seared NOMU One for All Rub-spiced pork fillet.
Serving guide
Choose your portion size.
BEGIN THE BARLEY
Preheat the oven to 200°C. Place the pearled barley in a pot with 150ml [300ml]|#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.
UN-BEET-ABLE
Spread the Beetroot on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until cooked through and lightly golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GO, GO GREEN BEANS
Place a pan (that has a lid) over medium-high heat. When hot, add the green beans and lightly coat with cooking spray or oil (optional). Fry until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
NOMU-SPICED PORK
Return the pan to medium heat. Pat the pork dry with paper towel and lightly coat with cooking spray or oil (optional), and the NOMU rub. When hot, sear the pork until browned, 4-5 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
UNIQUE SALAD
In a small bowl, loosen the mustard yoghurt with water in 5ml increments until drizzing conistency. Season and set aside. Once the barley is done, toss through the Beetroot, green beans, salad leaves, and ½ the yoghurt. Season and set aside.
TIME TO DINE
Make a bed of the loaded barley and top with the pork. Drizzle over the remaining yoghurt and get ready to eat!
Pearled Barley - 30ml
Beetroot Chunks - 200g
Green Beans - 80g
Pork Rump - 150g
NOMU One For All Rub - 5ml
Mustard Yoghurt - 60ml
Salad Leaves - 40g
BEGIN THE BARLEY
Preheat the oven to 200°C. Place the pearled barley in a pot with 150ml [300ml]|#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.
UN-BEET-ABLE
Spread the Beetroot on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until cooked through and lightly golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GO, GO GREEN BEANS
Place a pan (that has a lid) over medium-high heat. When hot, add the green beans and lightly coat with cooking spray or oil (optional). Fry until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
NOMU-SPICED PORK
Return the pan to medium heat. Pat the pork dry with paper towel and lightly coat with cooking spray or oil (optional), and the NOMU rub. When hot, sear the pork until browned, 4-5 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
UNIQUE SALAD
In a small bowl, loosen the mustard yoghurt with water in 5ml increments until drizzing conistency. Season and set aside. Once the barley is done, toss through the Beetroot, green beans, salad leaves, and ½ the yoghurt. Season and set aside.
TIME TO DINE
Make a bed of the loaded barley and top with the pork. Drizzle over the remaining yoghurt and get ready to eat!
Pearled Barley - 60ml
Beetroot Chunks - 400g
Green Beans - 160g
Pork Rump - 300g
NOMU One For All Rub - 10ml
Mustard Yoghurt - 120ml
Salad Leaves - 80g
BEGIN THE BARLEY
Preheat the oven to 200°C. Place the pearled barley in a pot with 450ml [600ml]|#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.
UN-BEET-ABLE
Spread the Beetroot on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until cooked through and lightly golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GO, GO GREEN BEANS
Place a pan (that has a lid) over medium-high heat. When hot, add the green beans and lightly coat with cooking spray or oil (optional). Fry until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
NOMU-SPICED PORK
Return the pan to medium heat. Pat the pork dry with paper towel and lightly coat with cooking spray or oil (optional), and the NOMU rub. When hot, sear the pork until browned, 4-5 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
UNIQUE SALAD
In a small bowl, loosen the mustard yoghurt with water in 5ml increments until drizzing conistency. Season and set aside. Once the barley is done, toss through the Beetroot, green beans, salad leaves, and ½ the yoghurt. Season and set aside.
TIME TO DINE
Make a bed of the loaded barley and top with the pork. Drizzle over the remaining yoghurt and get ready to eat!
Pearled Barley - 90ml
Beetroot Chunks - 600g
Pork Rump - 450g
Green Beans - 240g
NOMU One For All Rub - 15ml
Dijon Yoghurt - 180ml
Salad Leaves - 120g
BEGIN THE BARLEY
Preheat the oven to 200°C. Place the pearled barley in a pot with 450ml [600ml]|#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.
UN-BEET-ABLE
Spread the Beetroot on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until cooked through and lightly golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GO, GO GREEN BEANS
Place a pan (that has a lid) over medium-high heat. When hot, add the green beans and lightly coat with cooking spray or oil (optional). Fry until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
NOMU-SPICED PORK
Return the pan to medium heat. Pat the pork dry with paper towel and lightly coat with cooking spray or oil (optional), and the NOMU rub. When hot, sear the pork until browned, 4-5 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
UNIQUE SALAD
In a small bowl, loosen the mustard yoghurt with water in 5ml increments until drizzing conistency. Season and set aside. Once the barley is done, toss through the Beetroot, green beans, salad leaves, and ½ the yoghurt. Season and set aside.
TIME TO DINE
Make a bed of the loaded barley and top with the pork. Drizzle over the remaining yoghurt and get ready to eat!
Pearled Barley - 120ml
Beetroot Chunks - 800g
Green Beans - 320g
Pork Rump - 600g
NOMU One For All Rub - 20ml
Mustard Yoghurt - 240ml
Salad Leaves - 160g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R42.20
for 4 servings · R10.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
-
Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
-
Beetroot Chunks needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
Not in the Woolies basket — source these elsewhere:
- Pork Rump
- Mustard Yoghurt
- NOMU One For All Rub
- Pearled Barley
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tender Barley & Pork Bowl?
The preparation time for Tender Barley & Pork Bowl with beetroot & a wholegrain mustard yoghurt is between 30 and 50 minutes.
What is the total time required to make Tender Barley & Pork Bowl with beetroot & a wholegrain mustard yoghurt?
The total time required to make Tender Barley & Pork Bowl with beetroot & a wholegrain mustard yoghurt is between 40 and 60 minutes.
How many servings does Tender Barley & Pork Bowl provide?
4 servings
What are the main ingredients in Tender Barley & Pork Bowl?
Beetroot, Dijon Yoghurt, Green Beans, Mustard Yoghurt, NOMU One For All Rub, Pearled Barley, Pork Rump, Salad Leaves
What is the nutritional information of Tender Barley & Pork Bowl?
Calories: 469, Carbs: 45 grams, Fat: grams, Protein: 46.3 grams, Sugar: 7 grams, Salt: 541 grams
How do I prepare Tender Barley & Pork Bowl?
UNIQUE SALAD: In a small bowl, loosen the mustard yoghurt with water in 5ml increments until drizzing conistency. Season and set aside. Once the barley is done, toss through the beetroot, green beans, salad leaves, and ½ the yoghurt. Season and set aside. TIME TO DINE: Make a bed of the loaded barley and top with the pork. Drizzle over the remaining yoghurt and get ready to eat! NOMU-SPICED PORK: Return the pan to medium heat. Pat the pork dry with paper towel and lightly coat with cooking spray or oil (optional), and the NOMU rub. When hot, sear the pork until browned, 4-5 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning. GO, GO GREEN BEANS: Place a pan (that has a lid) over medium-high heat. When hot, add the green beans and lightly coat with cooking spray or oil (optional). Fry until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover. UN-BEET-ABLE: Spread the beetroot on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until cooked through and lightly golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). BEGIN THE BARLEY: Preheat the oven to 200°C. Place the pearled barley in a pot with 150ml [300ml]|#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 Tender Barley & Pork Bowl?
Beetroot, Dijon Yoghurt, Green Beans, Mustard Yoghurt, NOMU One For All Rub, Pearled Barley, Pork Rump, Salad Leaves
How many calories does Tender Barley & Pork Bowl have?
469 calories
How much fat content does Tender Barley & Pork Bowl have?
grams