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Warm barley and goat’s feta salad

This tasty vegetarian salad is inspired by the Blue Zone region of Loma Linda, California. Packed full of roasted veg, creamy feta and a zesty balsamic dressing, this salad is both nutritious and delicious.

Allergens: Recipe may contain lactose.


12 Ingredients


  • 1 large red capsicum, deseeded, cut into 4cm pieces

  • 1 large zucchini, thickly sliced

  • 1 small eggplant, halved lengthways, thickly sliced

  • 220g (1 cup) pearl barley, rinsed

  • 80g baby spinach, coarsely chopped, plus 20g leaves, extra

  • 40g (1 ⁄4 cup) roasted blanched hazelnuts, chopped

  • 50g goat’s feta, crumbled

  • 40g (1 ⁄4 cup) unsweetened dried blueberries (see tip)

  • 11 ⁄2 tbsp white balsamic vinegar

  • 1 tbsp extra virgin olive oil

  • 1 tsp honey

  • 2 tbsp chopped fresh dill

5 Method Steps


  • Step 1

    Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.

  • Step 2

    Place the capsicum
    (1 large red capsicum, deseeded, cut into 4cm pieces)
    , zucchini
    (1 large zucchini, thickly sliced)
    and eggplant
    (1 small eggplant, halved lengthways, thickly sliced)
    on prepared tray. Spray with olive oil
    (1 tbsp extra virgin olive oil)
    . Roast for 20 minutes or until golden and tender.

  • Step 3

    Meanwhile, cook the barley
    (220g (1 cup) pearl barley, rinsed)
    in a large saucepan of boiling water for 25 minutes or until al dente. Drain.

  • Step 4

    Combine warm barley, roasted vegetables, spinach
    (80g baby spinach, coarsely chopped, plus 20g leaves, extra)
    , hazelnut
    (40g (1 ⁄4 cup) roasted blanched hazelnuts, chopped)
    , feta
    (50g goat’s feta, crumbled)
    and blueberries
    (40g (1 ⁄4 cup) unsweetened dried blueberries (see tip))
    in a large bowl. Season. Gently toss until combined. Arrange on a large serving platter. Scatter over extra spinach.

  • Step 5

    Whisk vinegar
    (11 ⁄2 tbsp white balsamic vinegar)
    , oil, honey
    (1 tsp honey)
    and dill
    (2 tbsp chopped fresh dill)
    in a bowl then drizzle over salad.
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Recipe Notes

Find dried blueberries in the health food aisle at the supermarket.

Image by Chrissy Freer And Nigel Lough

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