Barley, Sundried Tomato and Broccoli Salad - Sarah Graham Food

Ingredients

• ½ cup pearled barley (or use quinoa, millet or any favourite grain)
• 1 large or 2 small red onions, cut into sixths
• 1/4 cup roughly chopped sundried tomatoes (reserve the oil for your dressing)
• 100g tenderstem broccoli (or asparagus, edamame beans, or raw baby spinach)
• 50g soft goats cheese
• Handful roughly chopped fresh herbs e.g. basil, mint or coriander
• Small handful toasted mixed nuts and seeds, to serve
• Mix together 3 Tbsp balsamic vinegar with 1 Tbsp reserved sundried tomato oil or regular olive oil, 1 tsp honey and a pinch of salt. Adjust to taste