Name: Barley, Roasted Pepper and Feta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 bell peppers, various colours, seeded and diced; 2 shallots, thinly sliced; 1/3 cup (75 ml) olive oil; 3/4 cup (150 g) pearl barley; 3 tbsp (45 ml) lemon juice; 2 cups (280 g) cherry tomatoes, halved; 7 oz (200 g) feta cheese, crumbled; 2 cups (100 g) arugula, finely chopped; 1/3 cup (55 g) oil-packed dried olives, pitted and quartered; 1/4 cup (10 g) mint leaves, finely chopped, plus more for decorating

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, toss the bell peppers and shallots with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Bake for 30 minutes, stirring a few times. Let cool.
- Meanwhile, in a pot of salted boiling water, cook the barley for 30 minutes or until tender. Drain and rinse under cold water. Set aside.
- In a large bowl, combine the remaining oil with the lemon juice. Add the barley, bell pepper mixture and remaining ingredients. Season with salt and pepper. Mix well. Divide the salad among four plates. Sprinkle with more mint. The salad will keep for 3 days in an airtight container in the refrigerator.

Barley, Roasted Pepper and Feta Salad

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet