Slow Roasted Tomato, Buffalo Mozzarella and Tuna Salad
Cook Time 45 minutes
Servings 4
Ingredients
1 cup of pearl barley, rinsed
2 x (180g) cans of tuna, drained
500g cherry tomatoes, cut in half
1 large buffalo mozzarella, torn
1 sprig of rosemary, finely chopped
8 green olives, pit removed and torn in half
40g pistachios, toasted and roughly chopped
1 small handful each of basil, parsley and chives
1 tbsp Dijon mustard
2 tbsp white wine vinegar
80ml extra virgin olive oil
Salt & pepper
Method
Preheat the oven to 140C. Place the tomatoes on a tray lined with baking paper. Drizzle over 1 tbsp of the oil and season with salt and pepper and rosemary. Roast in the oven for 40 minutes.
Bring a pot of water to the boil and add the pearl barley. Cook for 20 minutes or until al dente. Drain and refresh under a running tap.
For the dressing whisk, mustard, vinegar, oil, salt and pepper in a bowl.
To assemble the salad, place the barley, tuna, tomatoes, mozzarella, olives, herbs and dressing into a large bowl. Gently toss and serve.