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Pearl barley, beetroot and sumac salad

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.


    • 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)


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


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


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

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