Aromatic pistachio nuts & sweet toasted dates are scattered over a beautiful bed of loaded pearled barley cooked in vegetable stock and infused with NOMU One for All Rub. Dotted with creamy mashed chickpeas, tangy tomato, silky onion & woody thyme, the tomato pearl barley is served with a zesty kale & feta salad. This recipe is a showstopper, Chef!
Serving guide
Choose your portion size.
TOAST
Boil the kettle. Roughly chop the date & nut mix. Place in a pot over medium heat. Toast until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
CREAMY BARLEY
Dilute ½ [1]|#7DA0D7 of the stock with 250ml [500ml]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil. Fry the onion until soft and lightly golden, 5-6 minutes. Add the garlic, thyme, and the NOMU rub. Fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, barley and the diluted stock. Reduce the heat and simmer until the barley is al dente, 30-35 minutes (stirring occasionally). In the final 5-6 minutes, add the Chickpeas and gently mash them a bit to create a rustic creamy texture. Simmer for the remaining time. Remove from the heat, discard the thyme, and season.
Kale & FETA
Place the Kale in a bowl with a drizzle of olive oil, a squeeze of Lemon juice (to taste), and seasoning. Using your hands, massage until softened and coated. Crumble the feta and toss to combine.
TIME TO DINE
Bowl up the creamy barley, scatter over the date & nut mix, and serve the Kale on the side. Dig in, Chef!
TOAST
Boil the kettle. Roughly chop the date & nut mix. Place in a pot over medium heat. Toast until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
CREAMY BARLEY
Dilute ½ [1]|#7DA0D7 of the stock with 250ml [500ml]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil. Fry the onion until soft and lightly golden, 5-6 minutes. Add the garlic, thyme, and the NOMU rub. Fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, barley and the diluted stock. Reduce the heat and simmer until the barley is al dente, 30-35 minutes (stirring occasionally). In the final 5-6 minutes, add the Chickpeas and gently mash them a bit to create a rustic creamy texture. Simmer for the remaining time. Remove from the heat, discard the thyme, and season.
Kale & FETA
Place the Kale in a bowl with a drizzle of olive oil, a squeeze of Lemon juice (to taste), and seasoning. Using your hands, massage until softened and coated. Crumble the feta and toss to combine.
TIME TO DINE
Bowl up the creamy barley, scatter over the date & nut mix, and serve the Kale on the side. Dig in, Chef!
TOAST
Boil the kettle. Roughly chop the date & nut mix. Place in a pot over medium heat. Toast until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
CREAMY BARLEY
Dilute 1½ [2]|#7DA0D7 of the stock with 750ml [1L]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil. Fry the onion until soft and lightly golden, 7-8 minutes. Add the garlic, thyme, and the NOMU rub. Fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, barley and the diluted stock. Reduce the heat and simmer until the barley is al dente, 35-40 minutes (stirring occasionally). In the final 6-8 minutes, add the Chickpeas and gently mash them a bit to create a rustic creamy texture. Simmer for the remaining time. Remove from the heat, discard the thyme, and season.
Kale & FETA
Place the Kale in a bowl with a drizzle of olive oil, a squeeze of Lemon juice (to taste), and seasoning. Using your hands, massage until softened and coated. Crumble the feta and toss to combine.
TIME TO DINE
Bowl up the creamy barley, scatter over the date & nut mix, and serve the Kale on the side. Dig in, Chef!
TOAST
Boil the kettle. Roughly chop the date & nut mix. Place in a pot over medium heat. Toast until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
CREAMY BARLEY
Dilute 1½ [2]|#7DA0D7 of the stock with 750ml [1L]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil. Fry the onion until soft and lightly golden, 7-8 minutes. Add the garlic, thyme, and the NOMU rub. Fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, barley and the diluted stock. Reduce the heat and simmer until the barley is al dente, 35-40 minutes (stirring occasionally). In the final 6-8 minutes, add the Chickpeas and gently mash them a bit to create a rustic creamy texture. Simmer for the remaining time. Remove from the heat, discard the thyme, and season.
Kale & FETA
Place the Kale in a bowl with a drizzle of olive oil, a squeeze of Lemon juice (to taste), and seasoning. Using your hands, massage until softened and coated. Crumble the feta and toss to combine.
TIME TO DINE
Bowl up the creamy barley, scatter over the date & nut mix, and serve the Kale on the side. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R172.44
for 4 servings · R43.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Kale needs 160 gKale Min 350 g 350 g at R35.99 · 46% of packR16.45
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Vegetable Stock Sachet needs 2 unitsFresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Cooked Chopped Tomato needs 600 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 40% of packR20.00
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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
Not in the Woolies basket — source these elsewhere:
- Date & Nut Mix
- 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 Tomato Pearl Barley?
The preparation time for Tomato Pearl Barley with kale & Danish-style feta is between 30 and 50 minutes.
What is the total time required to make Tomato Pearl Barley with kale & Danish-style feta?
The total time required to make Tomato Pearl Barley with kale & Danish-style feta is between 40 and 60 minutes.
How many servings does Tomato Pearl Barley provide?
4 servings
What are the main ingredients in Tomato Pearl Barley?
Chickpeas, Cooked Chopped Tomato, Danish-style Feta, Date & Nut Mix, Fresh Thyme, Garlic Clove, Garlic Cloves, Kale, Lemon, Lemons, NOMU One For All Rub, Onion, Onions, Pearled Barley, Vegetable Stock Sachet
What is the nutritional information of Tomato Pearl Barley?
Calories: 997, Carbs: 182 grams, Fat: grams, Protein: 35.2 grams, Sugar: 50.7 grams, Salt: 1375 grams
How do I prepare Tomato Pearl Barley?
CREAMY BARLEY: Dilute ½ [1]|#7DA0D7 of the stock with 250ml [500ml]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil. Fry the onion until soft and lightly golden, 5-6 minutes. Add the garlic, thyme, and the NOMU rub. Fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, barley and the diluted stock. Reduce the heat and simmer until the barley is al dente, 30-35 minutes (stirring occasionally). In the final 5-6 minutes, add the chickpeas and gently mash them a bit to create a rustic creamy texture. Simmer for the remaining time. Remove from the heat, discard the thyme, and season. TIME TO DINE: Bowl up the creamy barley, scatter over the date & nut mix, and serve the kale on the side. Dig in, Chef! KALE & FETA: Place the kale in a bowl with a drizzle of olive oil, a squeeze of lemon juice (to taste), and seasoning. Using your hands, massage until softened and coated. Crumble the feta and toss to combine. TOAST: Boil the kettle. Roughly chop the date & nut mix. Place in a pot over medium heat. Toast until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
What should be prepared from my kitchen to make Tomato Pearl Barley?
Chickpeas, Cooked Chopped Tomato, Danish-style Feta, Date & Nut Mix, Fresh Thyme, Garlic Clove, Garlic Cloves, Kale, Lemon, Lemons, NOMU One For All Rub, Onion, Onions, Pearled Barley, Vegetable Stock Sachet
How many calories does Tomato Pearl Barley have?
997 calories
How much fat content does Tomato Pearl Barley have?
grams