Barley salad with sauteed baby rosa tomatoes and baby marrows

Barley salad with sauteed baby rosa tomatoes and baby marrows

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  • 4
  • Dairy free Fat conscious
  • 10 minutes
  • 30 minutes


  • 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 olive oil, extra
  • 1 lemon, juice and zest
  • sea salt and freshly ground black pepper

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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