Pearl Barley & Heirloom Tomato Salad with Birch & Waite Professional Italian Dressing

Serves: 10
Prep time:

Pearl Barley (Raw Weight)300 g
Black Barley (Raw Weight)200 g
Birch & Waite Professional Italian Dressing160 g
Blistered Sweet Romano Capsicums, Sliced Finely250 g
(Required 400g Mixed Red & Yellow Romano Peppers)
Heirloom Tomatoes500 g
Extra Virgin Olive Oil40 g
Sea Salt8 g
Black Pepper2 g
Lemon Thyme Leaves6 g
Broad Beans Frozen De Shelled190 g
Baby Basil Leaves12 g
Seal Salt Flakes5 g
Freshly Bround Black Pepper2 g
Birch & Waite Professional Italian Dressing50 g
Slow Roasted Lemon Thyme Heirloom Tomatoes50 g
Baby Basil Leaves2 g


  1. Cook both the pearl barley & black barley in boiling salted water until tender, refresh in ice cold water & put aside for later
  2. For the blistered Romano capsicums, place approx. 400g of mixed red & yellow Romano peppers in a large bowl with 2 tablespoons of olive oil, mix until the capsicums are well coated. Once coated place over an open flame turning regularly until the skin starts to blister & turn black. Place back into a bowl and cover tightly with glad wrap, leave for 10 minutes to loosen the charred skins. After 10 minutes scrape the skin off with a sharp knife & slice finely into rings.
  3. For the slow roasted heirloom tomatoes take 500g of mixed heirloom tomatoes & slice in half, place cut face up on a non stick baking tray or parchment paper, drizzle with extra virgin olive & sea salt flakes. Add lemon thyme leaves & roast on 150oc for 30 minutes. Chill & set aside.
  4. To mix the salad place both the pearl barley & black barley in a large mixing bowl with the Italian dressing, add in the peeled broad beans, blistered capsicums & the roasted heirloom tomatoes retaining 50g for the garnish. Gently toss the salad & season with the sea salt flakes, black pepper and baby basil leaves.
  5. Place salad in desired bowl or plate and garnish with roasted heirloom tomatoes, baby basil leaves & a final drizzle of Italian dressing

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