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!
(ContainsGluten,May contain traces of allergens)
marinated fetta cheese
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.
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.
Finely dice the red onion and the zucchini. Trim the green beans and cut into quarters.
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.
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.
Divide the pearl barley and za’atar veggies between plates and top with the balsamic roasted tomatoes.