Barley, Roasted Pepper and Feta Salad

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