Thursday, February 7, 2013

Barley Salad

Try this salad for dinner tonight, or make it for lunch tomorrow.  If you don't have barley on hand then quinoa, cous cous or lentils will work perfectly too.

1 cup Barley (approx 2 people)
2 1/2 cups of water
1/2 aubergine - diced
1 courgette - diced
2 medium sized tomatoes - diced
2 diced mushrooms
2 cloves of garlic - roughly chopped
Red spring onion (or green)
1/2 cucumber
1 red capsicum
Olive oil
Salt & Pepper

Bring one cup of barley to the boil with 2 1/2 cups of water, simmer and allow to cook for 40 minutes.  Cool off on baking tray.

Saute the aubergine, courgette, tomatoes, mushrooms and garlic in a pan with a little olive oil and salt & pepper for about 5 minutes or until slightly brown.  Allow to cool.

Slice the spring onions, cucumber and capsicum.  Chop the mint and parsley finely.

Once the barley and sauteed vegetables have cooled, combine all the ingredients in a bowl.  Rub feta over the top, drizzle with olive and season with salt & pepper.


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