chanukah - barley beet salad | Fast Ed
Preparation time: 20 minutes Cooking time: 30 minutes Serves: 4 1 Combine the barley and stock in a medium saucepan and bring to a simmer. Cook for 30
Ingredients
- 1½ cups pearl barley
- 2L vegetable stock
- 4 small golden beetroot
- 1 cup walnuts, toasted
- 1 bunch parsley, roughly chopped
- ½ bunch mint leaves, roughly chopped
- 125g sheep’s feta, crumbled
- juice of 1 lemon
- 2 Tbsp walnut oil
- 1 tsp Herbes de Provence
- sea salt flakes and freshly-ground black pepper
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