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.

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

Method

  1. Step 1

    Place pearl barley, stock and water in a saucepan. Bring to boil then reduce heat and simmer for 35-40 minutes. Drain.

  2. Step 2

    Cut beetroot in eighths and toss in combined oil and honey.

  3. Step 3

    Place on a tray lined with baking paper and bake in a moderate oven, 180°C, for 20-25 minutes.

  4. Step 4

    Arrange on a platter pearl barley, roasted beetroot, feta, walnuts and mint leaves.

  5. Step 5

    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.

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