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.
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.
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)
