Tags

, , , ,

p1050418

Ingredients

  • 150g Purple barley
  • 125g RTE Beluga® lentils
  • 100g SunBlush® Char-grilled red plum tomatoes
  • 25 g Chopped parsley
  • ½ teaspoon lemon zest
  • 2 tablespoon lemon juice
  • ½ Dijon mustard
  • ¼ tsp salt
  • 100 ml olive oil

Method

  1. Bring 600ml of water to boil in a heavy based sauce pan, add purple barley and cook for 45 minutes. Refresh in cold water. Make the dressing whisk together all of the ingredients in a small bowl; making certain the sugar is dissolved. Adjust the seasonings to taste.
  2. Let sit for an hour or so, and then whisk again. Add all the ingredients to a bowl and dress with the lemon dressing.

Leathams ingredients

CER133 – LL PURPLE BARLEY X 25KG
LEN004 – MG RTE BLACK BELUGA LENTILS X 250G
TOM078 – IQF TOMATOES CHARGRILLED RBP HALVES X 1KG
JUI041- LL LEMON JUICE 100% FRZ X 0.95KG
MST692 – CB STRONG DIJON MUSTARD 5KG
EVO203 – MG CHEFS EXTRA VIRGIN OLIVE OIL 750ML

Advertisements