Pearl Barley Salad with Roast Veg and Feta

I eat salads like they’re going out of fashion especially at this time of year. This one is particularly hearty and good if you’re after something a little more substantial. Today I went for sweet potatoes but you could add almost anything to this salad and it would be good… squash, beetroot, goats cheese, boiled eggs, toasted walnuts.

Pearl Barley Salad wth Roast Veg and Feta
Pearl Barley Salad wth Roast Veg and Feta

 

Ingredients

100g pearl barley

2 small or 1 large sweet potato

Half an onion

Half a red pepper

1tbsp cumin seeds

A couple of handfuls of rocket or other salad leaves

2tbsps of herbs (I used some chives and mint)

A handful of cherry tomatoes, quartered

A few black olives, halved

50-100g feta cheese

Olive oil

Sea salt and black pepper

Method

Preheat oven to 180°c (160°c fan) gas 4.

Cook the pearl barley as per packet instructions (mine took 1 hr to boil) and leave to cool. Meanwhile chop the sweet potatoes, onion and pepper into 1inch chunks, drizzle over a little olive oil, some sea salt and the cumin seeds. Put in the oven to roast for around 30 minutes or until soft and brown. Leave to cool.

Roasted Veg Prep
Roasted Veg Prep

In a large bowl combine the barley with the roast vegetables and add all the other salad ingredients. I made a simple salad dressing of white wine vinegar, olive oil and pepper to drizzle over.

Mix well. Enjoy!

(Serves 4 as a side)

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