Barley. feta and beetroot salad


250g beetroot, peeled, cooked and diced

2 tbsp balsamic vinegar

300g pearl barley

45ml olive oil

Juice of 1 lemon

15g flat leaf parsley, finely chopped

Salt and black pepper

200g feta cheese, crumbled

100g rocket or similar salad leaves





Place the beetroot in a bowl with the balsamic vinegar and leave to marinade.

Rinse the barley in a sieve until the water runs clear, place in a saucepan with 2 pints of boiling water. Simmer for 25 minutes or until just tender. Drain and place in a bowl. Pour over the olive oil and stir to coat the barley. Leave to cool.

Once cooled add the lemon juice, parsley, salt & pepper.

To assemble the salad you can gently mix everything in a large bowl then transfer to a large lidded lunchbox. Alternatively you can layer the ingredients in a lidded jar or container. Start with the beetroot, then the barley mix, feta and finally top with the salad leaves and an extra drizzle of oil. Close the lid tightly.