The recipe to follow is from Christmas eBook A Local Table by Fremantle food stylist and recipe developer, Kate Flower.
For more local Christmas inspiration head to her website Kate Flower Food
Heirloom Tomato and New Norcia Black Barley Salad
Serves 10 (as a side dish)
1kg mixed heirloom tomatoes (pick different sizes, shapes and colours)
½ cup black pearl barley, cooked in 2 cups of water for 40 mins, or until chewy, and cooled
400g Yoghurt balls, or swap for 200g goats cheese
100g Coriander and Sumac Toasted Sunflower Seeds (see recipe below)
⅓ cup parsley leaves
⅓ cup fennel fronds
⅓ cup basil leaves, torn
Sea salt to taste
90ml Great Southern Groves EVOO or other EVOO
30ml aged red wine vinegar (or standard)
½ tsp sugar
½ tsp salt
Wash and slice your tomatoes as desired. Large ones can be sliced through the center into four rounds, medium size can be halved and smaller ones can be halved or left whole. You are going for a lovely aesthetic here.
Prepare the dressing by placing all ingredients in a jar and shaking until well combined.
In a small bowl toss your herbs through 4 tbsp of the dressing.
On a platter layer half the tomatoes, scatter with half the barley and half the herbs. Dot yoghurt balls or goats cheese evenly around and repeat with the remaining tomatoes, barley and herbs.
Finish the platter with the remaining yoghurt balls or goats cheese, sprinkle with sunflower seeds and dress with some of the remaining dressing. Season to taste.
Cook’s Notes (Kate Flower)
While the hero of the dish is undoubtedly the bright seasonal tomatoes, this salad is made extra special with Black Pearl Barley grown in New Norcia by farmer Roger Duggan. I found this at The Boatshed Cottesloe which is Perth’s best one-stop shop for gourmet groceries, however if you google you’ll find a stockist close by.
Coriander and Sumac Toasted Sunflower Seeds
Makes one cup of seeds (12 serves)
Use these Sunflower Seeds tossed through salads or on poached eggs at breakfast. Add them to any savoury dish that needs a crunch. Add other seeds, nuts and spices as you please to create your own recipe.
1 cup sunflower seeds
1 tbsp olive oil
1 tsp sumac
1 tbsp crushed coriander seeds
1 tsp sea salt
Preheat oven to 180°C fan forced.
Toss all ingredients in a bowl and coat seeds.
Lay seeds on a lined baking tray and cook, tossing once for 8 minutes or until toasted, golden and aromatic.
Cool on the tray then store in a sealed container in the fridge for up to 4 weeks.