Summer Roast Vegetable Salad with Pearl Barley | Wonky Box Recipes
Courgettes, capsicums, and tomatoes transformed into a festive salad, tossed with crumbled feta, olives and basil
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.wonkybox.nz.
Ingredients
- 1 1/2 cups pearl barley (you could also sub pearl barley for Israeli couscous)
- 4 1/2 cups water
- 5 courgettes, cut into bite-sized pieces
- 3 capsicums, cut into bite-sized pieces
- 3 cloves garlic, thinly sliced
- 1 1/2 punnets tomatoes, halved
- 50g pitted olives (e.g., Kalamata), halved
- 100g feta cheese, crumbled
- 1 bunch fresh basil, torn (reserve some whole leaves for garnish)
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Black pepper, to taste
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