Barley, Beetroot and Feta Salad

Ingredients

• 3-4 medium-large fresh beetroots ~750-800 g (washed and ends cut off)
• 1 red onion
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon black pepper
• pinch salt
• ½ cup pearl barley, washed and drained
• 1 ¼ cups water or vegetable stock
• ½ lemon juiced
• 1 teaspoon olive oil
• pinch salt (if not using stock)
• 100 g spinach or rocket
• ¼ cup pumpkin seeds, dry-fried or roasted
• 100 g feta
• 2 tablespoons capers (optional)