Recipe for Barley topped with saucy bangers and a black olive gremolata
1/2 cup pearl barley
1 cup boiling water (for the pearl barley)
20g pitted black olives – chop roughly
10g parsley – chop roughly
1/4 clove garlic – peel, grate finely & chop
2 beef bangers
1/4 onion – peel & chop
1/2 courgettes – dice (½ cm)
1/4 chilli – deseed & chop
50g cherry tomatoes – cut into quarters
olive oil (from your pantry)
salt & pepper (from your pantry)
Barley: Boil the kettle. Place a large saucepan on high heat and add the barley. Cover the barley with the boiling water (see quantity above) and cook for 25-30 minutes until cooked but with a slight bite. Drain in a colander, set aside and keep warm.
Preparation: Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut in half and juice. Set aside.
Gremolata: Mix together the pitted black olives, parsley, garlic, lemon zest and lemon juice. Add a good drizzle of olive oil and season with salt and pepper to taste.
Bangers (sausages): Place a large pan on medium-high heat and add a drizzle of olive oil. When the pan is hot, add the bangers and cook for 10 minutes until golden, but not yet cooked through. Remove from the pan and slice into 2cm pieces at an angle. Using the same pan, add the onion with a little salt and cook for 5 minutes. Place the bangers back into the pan, add the courgettes and chilli and cook for another 5 minutes until the bangers are cooked through. Then add the cherry tomatoes and cook for another 2 minutes until the tomatoes have softened slightly. Season with salt and pepper to taste.
Serve the barley topped with the saucy bangers and gremolata.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.