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Balsamic Roasted Tomatoes

Balsamic Roasted Tomatoes

with Marinated Fetta, Pearl Barley & Za’atar Veggies

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So often, the way we cook ingredients is just as important as which ingredients we choose. Take these tomatoes. When roasted with a little balsamic, their flavour is really elevated to new heights!

Allergens:GlutenNutsSesameMilk
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

1 packet

pearl barley

(ContainsGluten,May contain traces of allergens)

2

roma tomato

1 bunch

basil

½

red onion

1

zucchini

1 packet

green beans

1 packet

pine nuts

(ContainsNuts)

1 sachet

zaatar

(ContainsSesame)

1 tub

marinated fetta cheese

(ContainsMilk)

Not included in your delivery

2 tbs

olive oil

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2490 kJ
Fat33.5 g
of which saturates10.5 g
Carbohydrate47.6 g
of which sugars7.8 g
Protein20 g
Sodium630 mg
Utensils
Utensils
Saucepan
Sieve
Baking Tray
Chopping board
Knife
Pan
Plate
InstructionsPDF
Instructions
1

Preheat the oven to 200°C/180°C fan-forced. Rinse the pearl barley, add to a medium saucepan of lightly salted water and bring to the boil. Cook, stirring occasionally, for 25-30 minutes, or until soft in texture but slightly chewy. You may need to add more boiling water if it runs dry. Drain.

2

Meanwhile, slice the roma tomatoes into 0.5cm thick slices, finely chop 1/2 the basil leaves and peel and crush the garlic. In a small bowl, combined the chopped basil leaves, 1/2 the olive oil (use the excess from the marinated fetta if you like) and the balsamic vinegar and season with salt and pepper. Arrange the tomato slices on a prepared oven tray and pour over the balsamic mixture. Toss to coat, arrange in a single layer and bake for 15-20 minutes, or until softened. Keep this balsamic tomato recipe on hand and use it again to jazz up weekend brunches of eggs and your favourite sides.

3

Finely dice the red onion and the zucchini. Trim the green beans and cut into quarters.

4

Heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside. Add the remaining olive oil, red onion, zucchini and green beans. Cook for 5 minutes, or until softened. Add the remaining garlic and the za’atar and cook for 1 minute, or until fragrant.

5

Add the drained pearl barley, the toasted pine nuts and the remaining basil leaves to the pan with the za’atar veggies. Crumble in the marinated fetta and mix well.

6

Divide the pearl barley and za’atar veggies between plates and top with the balsamic roasted tomatoes.

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