SERVES 4 // HANDS-ON 30 min

INGREDIENTS
200 ml pearl barley
1 tsp salt
1 tbsp olive oil
2 stalks celery, sliced
2 baby marrows, sliced
2 carrots, peeled and sliced
1 red onion, peeled and chopped
500 ml thick tomato stew
400 ml vegetable stock
Salt and pepper
Handful of parsley, chopped

METHOD
1. Cook barley in a pot of salted boiling water until soft, about 10 minutes. Remove from the heat, drain and set aside.
2. Heat oil over medium heat. Fry celery, baby marrows, carrots and onion until soft, 5 minutes.
3. Add tomato stew, stock and veggies to the barley. Return the pot to the heat, bring to a simmer and cook for 10 minutes.
4. Season to taste and sprinkle with the parsley before serving.