- 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
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.