Barley salad with sweetcorn, roasted capsicum and feta
(at time of publication)
- 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
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.
Make it vegan: Instead of feta use a vegan cheese, such as Sheese Greek style.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 14g
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