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P. 5
Barley, Beetroot & Feta Salad
Ingredients Method
140 g pearl barley (dry weight, Place the salad leaves in a large serving dish
cooked according to packet then top with the barley, spring onion,
cucumber, beetroot, tomatoes and feta.
instructions, drained and cooled)
Whisk together the olive oil, cider vinegar and
3 handfuls salad leaves (mixed) seasoning, drizzle the dressing over the salad
1 cucumber (medium, diced) then sprinkle over the chopped mint.
4 spring onions (finely sliced) And serve.
300 g cooked beetroot (diced)
220 g cherry tomatoes (quartered)
200 g feta cheese (cubed)
5 tablespoons extra-virgin olive oil
3 tablespoons cider vinegar
Ground black pepper
Salt
3 tablespoons fresh mint (finely
chopped)
