Mediterranean Tomato Butter Beans and Barley Bowl

Name: Mediterranean Tomato Butter Beans and Barley Bowl with Seedy Tomato Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Shallots; 1 Piece of Lemon; 2 Tbsp of Olive oil; 15 ML of White balsamic vinegar; 15 Grams of Honey; 120 Grams of Pearl barley; 100 ML of Water; 60 Grams of Sun dried tomatoes; 240 Grams of Butter beans; 15 Grams of Fresh parsley; 2 Grams of Dried thyme; 50 Grams of Tomato paste; 10 Grams of Agave syrup; 2 Grams of Chilli flakes; 150 Grams of Cherry tomatoes; 1 Piece of Cucumber; 20 Grams of Rocket; 40 Grams of Baby spinach; 20 Grams of Sunflower seeds

with Seedy Tomato Salad

A wholesome Mediterranean bowl of herby tomato butter beans and nutty barley, topped with a vibrant seedy tomato salad.

31 Reviews

Cals 599 · Prot 30 · Carbs 126 · Fat 3

Vegan

Calorie Smart

30 min

Mediterranean Tomato Butter Beans and Barley Bowl with Seedy Tomato Salad

A wholesome Mediterranean bowl of herby tomato butter beans and nutty barley, topped with a vibrant seedy tomato salad.

31 Reviews

Cals 599 · Prot 30 · Carbs 126 · Fat 3

Vegan

Calorie Smart

Ingredients

Dressing

Shallots

1 Piece

Lemon

1 Piece

Olive oil

2 Tbsp

White balsamic vinegar 14*

15 ML

Honey

15 Grams

Barley

Pearl barley 11*

120 Grams

Beans

Water

100 ML

Sun dried tomatoes

60 Grams

Butter beans

240 Grams

Fresh parsley

15 Grams

Dried thyme

2 Grams

Tomato paste

50 Grams

Agave syrup

10 Grams

Chilli flakes

2 Grams

Salad

Cherry tomatoes

150 Grams

Cucumber

1 Piece

Rocket

20 Grams

Baby spinach

40 Grams

Sunflower seeds

20 Grams

Allergens

*14 Sulphur Dioxide, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2507 / 599
Fats (g)	3.1
of which saturated (g)	0.6
Carbohydrates (g)	126
of which sugars (g)	36.4
Fibers (g)	29
Proteins (g)	29.9
Salt (g)	1.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook barley

Bring a large pot of salted water to the boil.
Rinse and drain the barley.
Once the water is boiling, add the barley and cook for 20-25 min until tender.
Drain.

2 Prep dressing

Peel and finely chop the onion.
Add 1-2 tbsp of the chopped onion to a small bowl (reserving the rest for step 4)
Add a squeeze of lemon juice to the bowl.
Add a generous drizzle of olive oil, the white balsamic vinegar, honey, salt and pepper.
Mix well and set the dressing aside.

3 Prep vegetables

Halve the cherry tomatoes.
Chop the cucumber into bite-sized pieces.
Rinse and drain the butter beans in a colander.
Pick the parsley.
Roughly chop the sun dried tomatoes.

4 Make beans

Heat a large frying pan over a medium-high heat with a drizzle of oil.
Fry the remaining shallots for 1-2 min until slightly softened.
Add the tomato paste and sun dried tomatoes, mix and cook for 1 min.
Add the butter beans, thyme, agave, a pinch of chilli flakes (spicy!) and a pinch of salt and pepper. Cook for 2 min.
Add the measured water, mix well, bring to a simmer, cover and cook for 6-8 min until the sauce has thickened.

5 Make salad

To a bowl, add the cherry tomatoes, cucumber, rocket, spinach and sunflower seeds.
Toss together with a drizzle of the dressing (saving some for serving).