Tomato, Kale and Spinach with Pearl Barley

This is perfect served in all sorts of ways: warm as it is, as an accompaniment to chicken or fish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan, mix the pearl barley with water, half a stock cube and your choice of spices. Let that cook for half an hour, until soft. Once the pearl barley has cooked, put a lid on the saucepan and let it rest for 5 minutes.

Step 2

Place a large sauté pan on a medium heat with 2 tablespoons of oil, the almonds and paprika. Fry for 2-3 minutes, until the almonds are golden-brown, then remove from the pan to a bowl.

Step 3

Return the pan to a medium high heat with the remaining 2 tablespoons of oil. Once hot, add the caraway and garlic and fry for 1 minute until the start to sizzle and brown. Add the tomatoes, kale and 3/4 teaspoon of salt and stir through, crushing the tomatoes as you go. After 5 minutes or so, add the beans and continue to cook for 15 minutes with a lid on, until the kale has wilted and the tomatoes have broken down. Remove from the heat, stir in the spinach, lime zest and juice, herbs, and spring onions. Serve with the almonds and some crushed feta sprinkled on top.