|2 tablespoons olive oil||1 zucchini, halved, thinly sliced||1 teaspoon finely grated lemon rind|
|1 leek, thinly sliced||1 bunch asparagus, trimmed, cut into 2cm lengths||1 tablespoon lemon juice|
|2 cups pearl barley, rinsed||½ cup finely grated parmesan||Crumbled Persian feta, to serve|
|1 litre (4 cups) Campbell’s Real Stock – Vegetable||2 tablespoons chopped fresh parsley|
Preheat Bosch oven to 4D hot air 180°C.
Heat oil in a large flameproof casserole dish (16-cup capacity) over medium heat. Add leek. Cook, stirring occasionally, until soft. Add barley. Cook, stirring for 1 minute. Add Campbell’s Real Stock – Vegetable. Bring to boil. Cover with lid.
Cook in oven for 50 minutes. Remove. Add zucchini and asparagus. Re-cover with lid. Return to oven.
Cook for a further 10-20 minutes, or until barley is tender and liquid has almost been absorbed. Stir in parmesan, parsley, rind and juice.
Sprinkle with feta. Serve immediately.