A tomatoey pearl barley number that’s perfect for your lunchbox – rich and risotto-y underneath, with a zesty lemon broccoli salad on top. It’s nourishing, satisfying, and tastes like holiday in a Tupperware. Bliss.
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Serves
6
Pearl Barley
Garlic Clove
Tomato Purée
Fennel Seed
Ground Cinnamon
Tinned Cherry Tomatoes
Vegetable Stock
Tenderstem Broccoli
Red Onion
Lemon
Green Olive
Dill
Olive Oil
Salt
Black Pepper
Serves
6
Pearl Barley
Garlic Clove
Tomato Purée
Fennel Seed
Ground Cinnamon
Tinned Cherry Tomatoes
Vegetable Stock
Tenderstem Broccoli
Red Onion
Lemon
Green Olive
Dill
Olive Oil
Salt
Black Pepper
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Step 1.
Rinse the pearl barley. Finely slice the garlic. Heat 2 tbsp olive oil in a pan over a medium heat and fry the garlic for 2 mins. Add the tomato purée, fennel seeds and cinnamon and cook for 1 min. Add the canned tomatoes, barley and stock, season with salt and pepper, bring to the boil then simmer for 45 mins, stirring often to prevent it from sticking to the bottom.
Step 2.
Heat the grill and grill the broccoli for 8 mins, turning halfway. Meanwhile, finely slice the red onion and tip it into a bowl with the lemon juice. Tear the olives in half, chop the dill and add both to the bowl along with the broccoli. Give it a mix and season with salt and pepper.
Step 3.
Divide the barley between your Tupperware containers and top with your broccoli and olive mix. Once they've cooled a bit, box up and pop in the fridge.
These will keep for up to 3 days in the fridge.
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Notes (1)
S
Sarah S.
4 days ago
Do you have to bring the pearl barley up to a boil first and then take down to a low heat to simmer?
E
Ella D.
3 days ago
·Admin
Hi Sarah! Yes that's right :) x
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