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“This is an impressive looking dish that I saw in my local supermarket Xmas magazine, and great if you have to cater for vegetarians. I have not made it but I love the ingredients and I think the flavours will work well.”
2hrs 10mins

Ingredients Nutrition


  1. melt butter in a saucepam - saute celery, pumpkin & onion 4-5 minutes.
  2. add garlic and rosemary and cook 1 minute.
  3. stir in barley, cook 1 minute to coat
  4. add wine, cook 1-2 minutes until almost absorbed.
  5. add stock, 1 cup at a time, stirring until absorbed. Cover, cool slightly.
  6. Preheat oven to moderate 180°C.
  7. grease & line 13cmx23cm loaf pan with baking paper.
  8. heat char-grill on high - spray zucchini with oil & char-grill 1 minute each side until tender.
  9. line load pan with zucchini overlapping.
  10. mix nuts, crumbs, parmesan and eggs into barley. Season.
  11. press firmly into pan, folding excess zucchini over.
  12. cover with foil, bake 45 minites.
  13. remove foil and bake a further 10-15 minutes - rest in pan for 10 minutes.
  14. Serve with tomato salsa.
  15. Tip: A quick salsa - combine 2 chopped, seeded tomatoes, 1 tablespoon each chopped parsley and olive oil and 2 teaspoons lemon juice. Toss gently & season to taste.

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