Ingredients
50 g onion
20 g garlic
500 g Barley porridge 400 ml Tomato sauce 1 g Vegeta Sweet chili 4 g Crushed oregano2 g basil leaves
2 g sugar
70 0ml Vegetable soup4 g salt
1 g Black peppercorns200 g feta cheese
40 g rocket
Preparation steps
Weight for 4 portions – 1,8 kg
Sauté the onion in olive oil, then add the garlic and sauté briefly.
Stir in the barley porridge and add the tomato sauce, Vegeta Sweet Chilli, oregano, basil, and sugar.
Pour in the broth, bring to a boil, reduce the heat, and cook for 30 to 40 minutes, stirring occasionally, until the barley softens and the dish becomes creamy. Season with salt and pepper.
At the end, stir in half of the feta cheese, then add the butter and mix until creamy.
Serve with the remaining feta, arugula, and a few drops of olive oil.
Tip
For a richer aroma, add 1 teaspoon of tomato concentrate.