for 4 person

Herb labneh

400 g	plain greek yoghurt
½ bunch	basil, finely chopped
½ bunch	flat-leaf parsley, finely chopped
1	dried chilli pepper, finely crushed
¾ tsp	salt

Pearl barley

300 g	Pro Montagna Bündner-Rollgerste
	salted water, boiling
2 tbsp	white balsamic vinegar
1 tbsp	olive oil

Tomatoes

500 g	different coloured cherry tomatoes
1	red onion, cut into wedges
1 ½ tbsp	olive oil
½ tsp	salt
a little	pepper

To roast

100 g

Landjäger (e.g. Pro Montagna Graubünden Landjäger), cut into cubes

To serve

3	tomatoes, in slices
½ bunch	basil, leaves torn off
½ bunch	flat-leaf parsley, leaves torn off
2 tbsp	white balsamic vinegar
2 tbsp	olive oil
¼ tsp	sea salt

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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