Quick & Easy

Roasted plum tomatoes with barley salad

ROASTEDEGGTOMATOESWITHBARLEYSALAD

Serves 1

Cook

35M

Women's Weekly Food

Ingredients

1/4 cup (50g) pearl barley

2 medium_piece plum tomatoes (150g), cut into thick wedges

1 small_piece green capsicum (150g), chopped finely

1/2 small_piece red onion (50g), chopped finely

1/2 cup fresh flat-leaf parsley, coarsely chopped

Lemon and dill dressing

2 tablespoon fresh lemon juice

1 tablespoon fresh dill, finely chopped

1 teaspoon olive oil

1 clove garlic, crushed

Method

1.Preheat oven 240°C (220°C fan-forced).

2.Cook barley in small sauce pan of boiling water, uncovered, about 20 minutes or until just tender; drain. Rinse under cold water; drain.

3.Meanwhile, place tomato, cut-side up, on lightly oiled oven tray. Roast tomato, uncovered, about 15 minutes or until just softened.

4.Place ingredients for lemon and dill dressing in screw-top jar; shake well.

5.Place barley and half of the tomato in medium bowl with capsicum, onion, parsley and dressing; toss gently to combine. Top with remaining tomato.

Women's Weekly Food