Barley, tomato and watercress stew

Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Cuisine Mediterranean, ottolenghi, Vegetarian
Servings 4

Ingredients
  

  • 4 small kohlrabi 1kg, trimmed and peeled
  • 4 anchovy fillets drained and finely chopped (optional)
  • 140 ml olive oil
  • 1 large whole head garlic top cut off to expose the bulbs, plus 4 cloves extra, peeled and crushed
  • Salt and black pepper
  • 300 g sweet ripe cherry tomatoes, such as datterini
  • 300 g pearl barley
  • 2-3 banana shallots peeled and finely sliced (120g net)
  • 2 tsp caraway seeds
  • 2 lemons – 1 zested in 5 fine strips and juiced to get 2 tbsp, the other cut into wedges, to serve
  • 1 red scotch bonnet chilli optional
  • 3 tbsp tomato paste
  • 150 ml dry white wine
  • 100 g watercress
  • 60 ml double cream optional

Instructions
 

  • Heat the oven to 210C (190C fan)/410F/gas 6½. Cut each kohlrabi lengthways into eight 2½cm-wide wedges (if they are on the large side, you may need to cut them into more than eight wedges). Put the kohlrabi in a large bowl, and toss with the anchovies (if using), two tablespoons of oil, half the crushed garlic, half a teaspoon of salt and a good grind of pepper, then spread out on a large oven tray lined with baking paper.
  • Drizzle the whole garlic bulb with a teaspoon of oil and sprinkle over a little salt and pepper. Wrap the bulb tightly in foil, put it in one corner of the tray, then roast everything for 25 minutes. Turn the kohlrabi wedges, add the tomatoes to the tray, then return to the oven for another 15-20 minutes, until the kohlrabi is softened and browned and the tomatoes are nicely blistered. Keep warm in a low oven (or reheat gently before you serve).
  • When the garlic is cool enough to handle, peel off the foil, squeeze out the flesh from each clove into a small bowl and discard the papery skins.
  • Meanwhile, put the barley in a medium saucepan, add plenty of cold water to cover and put on a medium-high heat. Once the water comes to a boil, turn down the heat and leave to simmer for 20 minutes, until the barley is semi-cooked but still has a good bite, then drain and set aside.
  • While the barley is cooking, put a large saute pan for which you have a lid on a medium-high heat with 50ml oil, the remaining two crushed garlic cloves and all the roast garlic flesh, the shallots, caraway seeds, lemon peel, scotch bonnet (if using) and two and a half teaspoons of salt. Fry gently for 12 minutes, stirring often, until the shallots are soft and golden brown (turn down the heat if the mix starts to catch). Stir in the tomato paste, cook for 30 seconds, then add the wine, 500ml water and plenty of pepper. Bring to a gentle simmer on a medium heat, cook for seven minutes, then add the drained barley and cook for 10 minutes more, until it swells a little and takes on the flavour of the sauce. Discard the chilli and lemon peel.
  • In a spice grinder or the small bowl of a food processor, blitz half the watercress with the lemon juice, the remaining 60ml oil and a quarter-teaspoon of salt, until you have a smooth salsa.
  • Drizzle the watercress salsa and cream (if using) over the barley mixture and gently swirl them in. Top with the remaining watercress and the roast veg, and serve straight from the pan with the lemon wedges alongside.
original recipe