Quick & Easy

Roasted plum tomatoes with barley salad

roasted egg tomatoes with barley salad



1.Preheat oven to 240°C.
2.Cook barley in small saucepan of boiling water, uncovered, about 20 minutes or until just tender; drain. Rinse under cold water; drain.
3.Meanwhile, place plum tomato, cut-side up, on lightly oiled oven tray. Roast tomato, uncovered, about 15 minutes or until just softened.
4.Make lemon and dill dressing; combine ingredients in screw-top jar; shake well.
5.Place barley and half the tomato in medium bowl with capsicum, onion, parsley and dressing; toss gently to combine. Top with remaining tomato.

Pearl barley is a nutritious grain that has had the husk removed, and then has been hulled and polished so only the ‘pearl’ of the original grain remains, much the same as white rice. It is available from health-food stores and most supermarkets.


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