This recipe actually called for farro but there's only so many different grains a girl can be bothered to cook with. So I used pearl barley, which is growing on me to become my new #1 grain. And this was really easy to make.
Because I was using pearl barley there was no need to soak for hours on end, so it was put into a pot of water and simmered for 25 minutes.
Meanwhile the courgette, pepper and cherry tomatoes were diced into small pieces, drizzled with oil and garlic with some seasoning and put into the oven to roast for half an hour.
The pearl barley was drained and put into a mixing bowl with the roasted veg. This was all mixed together with lemon juice and a handful of pine nuts. I totally forgot to mix in the olives but I did throw in a handful of grated leftover mozzarella that gave the whole dinner a delightfully cheesy flavour.
In the meantime I used up the remaining puff pastry and goats cheese to make a cheese and onion pie for tomorrow's dinner.
No comments:
Post a Comment