Slow cooked tomato and fennel stew with pearl barley
Ingredients
- 150g/5½oz pearl barley, rinsed
- 400ml/14fl oz vegetable stock
- 2 x 400g tins cannellini beans, drained and rinsed
- 600g/1lb 5oz fennel, finely chopped
- 100g/3½oz black olives, stones removed, roughly chopped
- 2 garlic cloves, crushed
- 2 bay leaves
- ½ tbsp olive oil
- 8 large tomatoes on the vine
- 30g/1oz fresh basil, very finely chopped
- 2½ tbsp olive oil
- ½ tbsp lemon juice, plus extra if needed
- 15g/½oz pine nuts, roughly chopped
- sea salt and freshly ground black pepper
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