Middle Eastern Barley and Feta Salad

I have been over indulging lately and my body was crying out for something healthy and delicious. I love this salad, its packed with colour, texture and flavour and is full of protein.

Barley is a much underrated ingredient and used mostly in soup and stews, but is also amazing in risottos and salads.

This salad is substantial enough to eat on its own but is also fantastic as a side dish or part of a mezze, or in a wrap. This will in fridge in an airtight box for 2-3 days.

Ingredients

75 Grams Barley (dry weight)

100 Grams Radishes (finely sliced)

2 Scallions/spring onions (finely sliced)

50 Grams Almonds (rough chopped)

2Tbsp Pumkin seeds

50 Grams Pomegranate seeds

100 Grams Feta (crumbled into junks)

2 Tbsp Mint (finely sliced)

1 Tbsp Coriander (finely sliced, you can use parsley if you don’t like coriander)

For the dressing

2 Tbsp Olive oil

Juice of half a lemon

Salt and pepper to taste

Method

  1. Cook the barley according to the instructions on the packet. Lightly oil a shallow baking tray and spread the cooked barley across it to cool
  2. Add all the ingredients to a large bowl, add the dressing and stir well