MediterraneanSeafood
taverna-style pearl barley with pipis & charred peppers
A sun-drenched, taverna-style dish perfect for late summer and early autumn. Tender Goolwa pipis meet our biodynamic pearl barley, charred banana peppers, olives and creamy goats cheese. Finished with fresh oregano and a drizzle of Chilli Pressed EVOO, it’s a modern coastal bowl with deep Greek roots — simple, soulful and built to share.
Cle-ann Stampolidis, Chef & Food Stylist
Directions
- Heat a large, heavy-based shallow casserole pan over high heat. Place the banana peppers skin-side down and cook until blistered and charred (this brings sweetness and smokiness to the base of the dish).
- Reduce heat to low. Add olive oil to pan along with spring onions, garlic and lemon zest to infuse the oil. Stir to soften, without browning.
- Increase heat to medium. Add pearl barley and toast for 1–2 minutes, stirring. Pour in the verjus, let it reduce for a minute or two, then add bay leaves and grated tomatoes. Stir to combine.
- Pour in water and stir in the chicken stock. Season with salt and pepper. Bring to the boil, then reduce to a medium simmer.
- Cook uncovered, stirring occasionally, for around 35–45 minutes until the barley is tender with a little bite. Add water as needed to maintain a loose consistency avoid anything sticking to the bottom of the pan.
- When the barley is nearly done, increase heat to high. Stir in pipis, cover and cook for 3-5 minutes or until shells open.
- Remove the pan from heat. Top with olives, squeeze of lemon juice, goats cheese and lots of fresh oregano leaves.
- Drizzle generously with Chilli Pressed EVOO. Serve immediately!
