Baked Coeur De Boeuf Tomato Salad
Ingredients
- 2 large beefsteak tomatoes, halved
- 150 g pearl barley or spelt
- 200 g mixed cherry tomatoes, halved
- 150 g Hummus Tabouleh Spices
- cress, to garnish
- extra virgin olive oil
- salt and pepper
Dressing
- 4 tablespoons sunflower oil
- 2.5 tablespoons lime juice
- 2 teaspoons tabasco
- 1 teaspoon agave syrup
- 1 teaspoon mustard
Preparation
Prepare the pearl barley according to package instructions and let it cool.
Mix the cherry tomatoes with a tablespoon of extra virgin olive oil, a pinch of salt and pepper, then set aside to marinate.
Heat a frying pan without non-stick coating on medium-high heat. Place the tomatoes cut-side down and cook for 4-5 minutes until golden brown. Turn over and cook for another 2-3 minutes with the lid on, then season with salt and pepper.
Mix lime juice, tabasco, agave syrup, mustard, and salt in a bowl. Slowly add sunflower oil while whisking. Taste and adjust seasoning, then mix with the pearl barley.
Divide a generous tablespoon of Hummus Tabouleh Spices over each plate. Spoon the pearl barley on top, place a baked beefsteak tomato on it, and finish with cherry tomatoes and garnish with cress.
