This barley, cherry & feta salad is a fresh, hearty side dish packed with texture and flavour. Tender pearl barley is tossed with crisp Brussels sprouts, peppery watercress, juicy cherries and crunchy walnuts, then finished with a simple lemon vinaigrette and creamy feta. It’s quick to make and works beautifully as a light lunch or colourful side.
Barley, cherry & feta salad
Ingredients
- ⅔ cup pearl barley, rinsed
- 200 g brussels sprouts, trimmed, thinly sliced
- 3 cups watercress sprigs
- 150 g fresh or frozen cherries, pitted
- 3 tbsp coarsely chopped walnuts
- 2 tbsp olive oil
- ¼ cup lemon juice
- 60 g feta, crumbled
Instructions
Place barley in a pot of boiling water and cook for 25 minutes until tender, drain and rinse well. Transfer to a serving bowl.
Add brussels sprouts, watercress, cherries and walnuts. Combine the oil and juice together and drizzle over the salad. Toss to combine, finish with a sprinkle of feta.
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Also See: Warm beetroot and celeriac salad
https://www.foodandhome.co.za/recipes/warm-beetroot-and-celeriac-salad
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
