Roast Tomato, Cavolo Nero & Pearl Barley Stew - Vegan Recipe

Ingredients

• 4 large ripe tomatoes
• 30ml extra virgin olive oil
• 1 onion, roughly chopped
• 1 bunch cavolo nero (Tuscan kale)
• 1 bunch rainbow chard, roughly chopped (reserve the stalks)
• 1 stick celery, roughly chopped
• 1 carrot, chopped into bite–sized pieces
• 4 garlic cloves, roughly chopped
• 2 yellow zucchinis, chopped into rough segments
• 100g fresh peas
• 1.5 litres vegetable stock
• 1/2 cup pearl barley (soak overnight to speed up cooking time)
• 1–2 teaspoon sugar, optional
• [Green Sauce]
• 1 bunch parsley
• 1 bunch basil
• 1 lemon, zest and juice
• 1/2 garlic clove
• 40ml extra virgin olive oil
• Salt & pepper
• [Garnish]
• Rainbow chard stalks
• [To Serve]
• Crusty bread