Pearl barley, beetroot and sumac salad

Name: Pearl barley, beetroot and sumac salad
Prep time: 10 min
Cook time: 60 min
Ingredients: 1 ½ cup pearl barley; 3 cups reduced salt vegetable stock; 2 cups water; 3 small beetroot, washed and cut into eighths; 2 tsp oil; 2 tsp honey; 60g feta, crumbled; ½ cup walnuts, toasted; ½ cup mint leaves, roughly torn; 1 tsp sumac (optional); Dressing2 tbsp olive oil; 1 tbsp lime juice; 1 tsp seeded mustard

Serves: 4

Prep: 10

Cook: 60

The combination of these Middle Eastern roasted ingredients creates a rustic and hearty salad with vibrant colour bursting with flavour and nutrition. Great for BBQs or summer entertaining.

Ingredients

1 ½ cup pearl barley
3 cups reduced salt vegetable stock
2 cups water
3 small beetroot, washed and cut into eighths
2 tsp oil
2 tsp honey
60g feta, crumbled
½ cup walnuts, toasted
½ cup mint leaves, roughly torn
1 tsp sumac (optional)

Dressing

2 tbsp olive oil
1 tbsp lime juice
1 tsp seeded mustard

Weight, measurement and temperature conversions

Seasonal Food Guide

Method

Place pearl barley, stock and water in a saucepan. Bring to boil then reduce heat and simmer for 35-40 minutes. Drain.
Cut beetroot in eighths and toss in combined oil and honey.
Place on a tray lined with baking paper and bake in a moderate oven, 180°C, for 20-25 minutes.
Arrange on a platter pearl barley, roasted beetroot, feta, walnuts and mint leaves.
Combine dressing ingredients and drizzle over salad. Sprinkle with sumac.

Tips

Sumac is a brick red to purple middle eastern spice with a tangy lemon flavour.

Featured recipes

Hot bircher porridge

Jazzed up brekkie pots

So Good berry & oat smoothie