Roasted tomato & barley pilaf with labneh, spinach & beans
Chef: Michael Voumard
Try this with the: Cranes Eden Valley Chardonnay
Serves: 4
Ingredients
Labneh
250g sheep’s milk yoghurt
¼ tsp salt
Tomatoes
8 Roma tomatoes
50ml olive oil
20ml balsamic vinegar
1 tsp harissa
1 tbsp dark brown sugar
½ brown onion - finely diced
Pilaf
2 cloves of garlic - sliced
60ml olive oil
2 cinnamon sticks
½ tsp whole pimento
350g cracked barley
700ml chicken stock
¼ tsp salt
Onions
1 large onion - finely sliced
50 ml olive oil
½ tsp cinnamon powder
1 tsp dark brown sugar
juice of 1 lemon
Spinach
200g spinach - torn
30ml olive oil
¼ tsp salt
¼ tsp ground black pepper
Beans
¼ tsp ground coriander
¼ tsp ground cumin
200g dwarf beans - topped
¼ tsp salt
To serve
1 cup mint leaves
Method
Mix the yoghurt with the salt. Line a colander with muslin, place this over a bowl and pour the yoghurt into the muslin. Cover with plastic wrap, leave in the kitchen for 8 hours and then refrigerate overnight.
Cut the tomatoes in halves and place them into a roasting tray. Mix together the olive oil, balsamic, harissa and sugar and pour this over the tomatoes and roast for half an hour in a hot oven.
For the pilaf, sauté the onions and garlic in the olive oil, add the cinnamon, pimento and barley. Cook briefly and then add the hot chicken stock. Cover the pot with a lid and reduce the heat to a simmer. Cook for 20 minutes; rest for 10 minutes and stir in the salt.
Cook the onions in 50ml of olive oil until caramelised. Add the cinnamon and sugar, remove from the heat and finish with the lemon juice.
Sauté the spinach in 30ml of olive oil, season with salt and pepper and set aside.
Dry roast the coriander and cumin until fragrant.
Steam the beans and toss with the spices and salt.
To serve, layer all the different components into a shallow dish, adding mint leaves and pan juices as you go.