Name: Ricotta, barley and spinach bake
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4
Ingredients: 3/4 cup pearl barley; 1 tablespoon olive oil; 1 small leek, trimmed, washed, thinly sliced; 50 gram baby spinach leaves; 500 gram ricotta; 1/2 cup parmesan, grated; 1/2 cup semi-dried tomatoes, drained, chopped; 1/2 cup basil, chopped; salad to serve

Ricotta, barley and spinach bake

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Serves 4

Prep

10M

Cook

1H 20M

Total

1H 30M

Ingredients

3/4 cup pearl barley

1 tablespoon olive oil

1 small leek, trimmed, washed, thinly sliced

50 gram baby spinach leaves

500 gram ricotta

1/2 cup parmesan, grated

1/2 cup semi-dried tomatoes, drained, chopped

1/2 cup basil, chopped

salad to serve

Method

1.Bring a large pan of water to the boil on high heat. Add barley. Simmer, covered, for 30-35 minutes until tender. Drain well.

2.Preheat oven to moderate, 180°C. Lightly grease a 23cm pie dish.

3.Heat oil in a medium frying pan on high. Sauté leek for 3-4 minutes until tender. Add spinach. Cook, stirring, until just wilted. Remove from heat. Cool slightly.

4.In a medium bowl, combine barley, leek mixture, ricotta, parmesan, tomato and basil. Season to taste.

5.Spoon mixture into prepared dish. Smooth top. Bake for 40-45 minutes until golden and firm. Serve in wedges with salad.

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