Creamy Mediterranean Barley with Roasted Fennel, Rosemary Tomatoes, and Whipped Feta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the fennel wedges and cherry tomatoes on a large baking tray. Add 2 tbsp / 30 ml olive oil, the fresh rosemary, dried oregano, 1/2 tsp salt, and black pepper. Toss well to coat.

2. 2

   Roast the fennel and tomatoes for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until the fennel is tender and browned and the tomatoes begin to burst.

3. 3

   Meanwhile, heat 1 tbsp / 15 ml olive oil in a wide saucepan over medium heat. Add the shallot and 2 minced garlic cloves and cook for 2 to 3 minutes until softened.

4. 4

   Stir in the rinsed pearled barley and cook for 1 minute to lightly toast it. Add the hot vegetable broth gradually in 3 additions, stirring from time to time. Cook for 25 to 30 minutes, until the barley is tender and the mixture is creamy. Add a splash of water if needed.

5. 5

   While the barley cooks, make the whipped feta: in a small processor or with an immersion blender, blend 120 g / 4 1/4 oz feta cheese, the Greek yogurt, 1 garlic clove, the lemon zest, 2 tbsp / 30 ml lemon juice, and 1 tbsp / 15 ml olive oil until thick and smooth.

6. 6

   Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Remove immediately so they do not burn.

7. 7

   When the barley is ready, add the baby spinach and stir for 1 minute until wilted. Crumble the remaining 60 g / 2 oz feta over the barley and fold gently. Taste and adjust with the remaining salt if needed.

8. 8

   Serve the creamy barley on plates or on a platter. Top with the roasted fennel and rosemary tomatoes, add dollops of whipped feta, and finish with the toasted almonds. A final drizzle of olive oil is optional.