Roasted Fig Tomato Barley Cups with Whipped Goat Cheese and Thyme Walnut Crunch

Roasted Fig Tomato Barley Cups with Whipped Goat Cheese and Thyme Walnut Crunch 🍅🌿 Sweet figs, blistered cherry tomatoes, chewy pearl barley and cool whipped goat cheese make these cups feel special without making dinner complicated. The trick is to roast the fruit and tomatoes hot enough that their juices turn glossy, then fold those tray juices through the warm barley before serving. Yield: 4 light bowls or 6 small cups Time: 35 minutes Ingredients 📝 - 220 g pearl barley, rinsed - 650 ml vegetable stock or lightly salted water - 10 ripe figs, halved - 350 g cherry tomatoes, left whole or halved if large - 2 tablespoons olive oil, plus extra to finish - 1 tablespoon balsamic vinegar - 1 teaspoon honey, plus 1/2 teaspoon for the cheese - 1 teaspoon fresh thyme leaves, plus extra sprigs for roasting - 1/2 teaspoon fine sea salt, plus more to taste - Black pepper - 140 g soft goat cheese - 120 g thick Greek yogurt - 1 tablespoon lemon juice - 1 teaspoon finely grated lemon zest - 55 g walnuts, roughly chopped and toasted - Small basil or rocket leaves, optional, for serving Method 🍽️ 1. Cook the barley. Put the rinsed barley and stock in a saucepan. Bring to a boil, then simmer for 22-28 minutes until tender with a little chew. Drain if needed, cover, and keep warm. 2. Roast the figs and tomatoes. Heat the oven to 220 C / 425 F. Put figs and tomatoes on a lined tray with olive oil, balsamic, honey, thyme, salt and plenty of black pepper. Roast for 14-18 minutes until the tomatoes have blistered and the fig edges look jammy. Do not over-stir or the figs will collapse. 3. Whip the cheese. Stir or whip goat cheese, Greek yogurt, lemon juice, lemon zest and 1/2 teaspoon honey until smooth but still thick. Taste and add a small pinch of salt only if needed. 4. Season the barley. Spoon two or three tablespoons of the hot tray juices into the barley and toss gently. Add a little olive oil if it needs gloss. 5. Assemble. Spoon barley into shallow bowls or small cups. Add roasted figs and tomatoes, keeping the best glossy pieces on top. Dollop over the chilled whipped goat cheese. 6. Finish. Scatter with toasted walnuts, extra thyme, black pepper and basil or rocket if using. Serve warm barley with cold cheese for the best texture contrast. Serving and storage tips 🌿 - Best served just after roasting, while the tomatoes are soft and glossy. - Cook the barley up to 2 days ahead and rewarm it with a splash of water or stock. - Whip the goat cheese up to 24 hours ahead and keep it chilled. - Store leftovers in separate containers so the walnuts stay crisp and the cheese stays cool. Save this one when you want a vegetarian bowl that works for brunch, lunch, picnic cups or a small dinner plate. 💚 Tasteloom.club - easy recipes for everyday cravings