Pearl Barley, Feta and Herb Salad with Lemon
Barley cooked al dente, chilled overnight and dressed cold with lemon, feta and a lot of herbs.
- 200 g pearl barley
- 120 g feta
- 1 pc cucumber
- 200 g cherry tomatoes
- 25 g flat-leaf parsley
- 10 g dill
- 3 pc spring onions
- 1 pc lemon
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
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- Step 1
Simmer the barley in plenty of salted water for 25 minutes, until tender but with a real bite left. Drain, spread on a tray to cool fast, then refrigerate overnight.
Method
- Step 1
Whisk the lemon juice and zest, vinegar, olive oil and a good pinch of salt.
- Step 2
Halve the tomatoes, dice the deseeded cucumber and slice the spring onions.
- Step 3
Chop the parsley and dill by hand just before serving so they stay green.
- Step 4
Fold the cold barley through the dressing first and let it sit 5 minutes - the grain takes the acid in better cold.
- Step 5
Fold through the vegetables and herbs, crumble the feta over, and serve cold or at room temperature.
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