Roasted Roma Tomatoes with Barley Salad with Lemon and Dill Dressing

Roma tomatoes are sometimes called "egg-tomatoes". The dressing that goes with this dish is to die for!

Roasted Roma Tomatoes with Barley Salad with Lemon and Dill Dressing:

Ingredients:

Salad:

1 cup pearl barley
8 medium roma tomatoes (600g), cut into thick wedges
600g green capsicum, chopped finely
2 small red onions (200g), chopped finely
2 cups coarsely chopped fresh flat-leaf parsley

lemon and dill dressing:

2/3 cup lemon juice (fresh is best)
1/2 cup finely chopped fresh dill
1 Tbsp olive oil
2 cloves garlic, crushed

Method:

1. Preheat oven to 240*C (220*C if fan forced)

2. Cook barley in a small saucepan of boiling water, uncovered, about 20 mins or until just tender. Drain and rinse under cold water (drain again)

3. Meanwhile, place tomato, cut-side up, on a oiled oven tray. Roast in oven about 15 mins or until just softened.

4. Make lemon and dill dressing by placing all ingredients in screw-top jar and shake well.

5. Place barley and half of the tomato in medium bowl with capsicum, onion, parsley and dressing; toss gently to combine. Serve topped with remaining tomato.

Serves: 4

Rating: 4