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.