taverna-style pearl barley with pipis & charred peppers
Rated 4.3 stars by 3 users
Category
Seafood
Cuisine
Mediterranean
Author:
Cle-ann Stampolidis, Chef & Food Stylist
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.
Ingredients
-
4 banana peppers, halved lengthways, pith & seeds removed
- 3 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
- 3 large spring onions, cut into 1cm pieces
- 3 garlic cloves, thinly sliced
- Zest of 1 lemon
- 1 heaped cup (approx. 200g) Mount Zero biodynamic pearl barley
- 250ml Mount Zero Chardonnay Verjus
- 2 fresh bay leaves
- 2 large ripe tomatoes, grated (approx. 250ml)
- 600ml water
-
3 tsp San Elk Artisan Chicken Stock
- Mount Zero Pink Lake Salt, to taste
- Freshly ground black pepper, to taste
- 1kg live Goolwa pipis, purged & rinsed
- Handful (approx. 35g) Mount Zero Organic Pitted Kalamata olives
- Juice of ½ a lemon
-
4 cubes (approx. 60g) Meredith Dairy Marinated Goat Cheese (available at the Mount Zero Warehouse Shop!)
- 5 sprigs fresh oregano, leaves picked
- Mount Zero Chilli Pressed Extra Virgin Olive Oil, for drizzling
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!