Barley salad with sweetcorn, roasted capsicum and feta

Barley, with its slightly chewy texture and mildly nutty flavor, is delicious in salads. Try our healthy vegetarian recipe - the salty feta and sweetcorn all add to the depth of flavour in this delicious low-cost meal.

Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

1 cup (200g) pearl barley
1 ½ cups corn sweetcornXkernels
1 ½ cups trimmed, sliced green beans (can be frozen or fresh)
200g store-bought roasted red capsicum, sliced
2 cups baby spinach
4 spring onions, trimmed, thinly sliced
2 tablespoons chopped flat-leaf fresh parsley
2 tablespoons currants
2 teaspoons olive oil
1 tablespoon lemon juice
cracked black pepper
50g feta, crumbled

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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1 Cook barley in a large saucepan of boiling water over medium-high heat for about 25 minutes, or until al dente. Drain.

2 Steam, boil or microwave corn kernels for 5 minutes, or until tender. Add beans in the last 2 minutes of cooking time. Refresh under cold running water. Drain.

3 In a large bowl combine barley, corn, beans, capsicum, spinach, spring onion, parsley and currants. Add olive oil and lemon juice. Toss to combine. Season with black pepper. Top with feta and serve.

Variations

Make it vegan: Instead of feta use a vegan cheese, such as Sheese Greek style.

Nutrition Info (per serve)

Calories 354 cal

Kilojoules 1480 kJ

Protein 11 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 55 g

Sugar 10 g

Dietary fibre 14 g

Sodium 230 mg

Calcium 140 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.