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Beef recipes

The perfect burger patty

10 minutes

Brinjal recipes

Grilled white, yellow, red and purple brinjals with peanut tahini and fillet steaks

45 minutes

Barley salad with sauteed baby rosa tomatoes and baby marrows

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 cups chicken stock
250 g barley
2 T olive oil
175 g baby marrows, sliced
2 finely chopped garlic cloves
200 g baby Rosa tomatoes
2 T parsley, roughly chopped
2 T extra virgin olive oil
1 lemon, juice and zest
sea salt and freshly ground black pepper

Method

Heat the chicken stock in a saucepan. Add the barley and simmer until cooked. Drain and set aside.

Heat 2 T olive oil in a pan over a medium heat. Sauté the baby marrow with the garlic until tender. Add the baby Rosa tomatoes and cook until charred.

Mix the baby marrow and tomatoes with the barley, parsley, extra olive oil, lemon juice and zest, and season to taste.

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Barley salad with sauteed baby rosa tomatoes and baby marrows

Barley salad with sauteed baby rosa tomatoes and baby marrows

Ingredients

Method