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Ingredients
| 2 tablespoons olive oil | 1 zucchini, halved, thinly sliced | 1 teaspoon finely grated lemon rind |
| 1 leek, thinly sliced | 1 bunch asparagus, trimmed, cut into 2cm lengths | 1 tablespoon lemon juice |
| 2 cups pearl barley, rinsed | ½ cup finely grated parmesan | Crumbled Persian feta, to serve |
| 1 litre (4 cups) Campbell’s Real Stock – Vegetable | 2 tablespoons chopped fresh parsley |
Method
Step 1.
Preheat Bosch oven to 4D hot air 180°C.
Step 2.
Heat oil in a large flameproof casserole dish (16-cup capacity) over medium heat. Add leek. Cook, stirring occasionally, until soft. Add barley. Cook, stirring for 1 minute. Add Campbell’s Real Stock – Vegetable. Bring to boil. Cover with lid.
Step 3.
Cook in oven for 50 minutes. Remove. Add zucchini and asparagus. Re-cover with lid. Return to oven.
Step 4.
Cook for a further 10-20 minutes, or until barley is tender and liquid has almost been absorbed. Stir in parmesan, parsley, rind and juice.
Step 5.
Sprinkle with feta. Serve immediately.
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