Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Herb labneh
Pearl barley
Tomatoes
To roast
To serve
How it's done
Herb labneh
Mix the yoghurt with all the other ingredients up to and including the salt, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 1 hr.
Pearl barley
Add the barley to boiling salted water, reduce the heat, simmer for approx. 25 mins. until soft, drain. Whisk the balsamic and oil, add the barley, mix.
Tomatoes
In a bowl, mix the tomatoes with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.
To roast
Approx. 20 mins. in the centre of an oven preheated to 200°C. Spread the sausage on top of the tomatoes, return to the oven for approx. 10 mins. Remove the roast tomatoes.
To serve
Spread the herb labneh on a platter. Top with the pearl barley, roast tomatoes, tomatoes and herbs. Combine the balsamic and oil, drizzle over the top, season with salt.
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