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CLEAN the 2 or 3 spring onions (depending on the size of the onions) and finely slice them using your chef's knife and cutting board. CRUSH the two cloves of garlic and finely chop.
DICE the red onion and set it aside. Read here how you can dice onions like a professional, it's not that hard! COOK the pearl barley according to package, cook a little more if you are unsure on how much is needed to fill the beefsteak tomatoes.
PRE-HEAT your oven to 185 degrees Celsius or 365 degrees Fahrenheit.
When the pearl barley is done cooking, you don't have to drain them but wait a few minutes with the lid on. Heat olive oil in a medium-sized skillet and saute the chopped onion and garlic for a few minutes.
MIX the pearl barley with the chopped spring onions, garlic and red onion. SEASON with pepper and salt and cut open the tops of the beefsteak tomatoes.
SCOOP out the contents and fill each beefsteak tomato with the cooked pearl barley, spring onions, red onion and garlic. COVER the filling with crumbled feta cheese.
BAKE the stuffed beefsteak tomatoes until soft, this normally takes about 15 minutes. Enjoy!