- 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
