Barley and Fresh Herb Salad | Blue Flame Kitchen

Ingredients

• 4 cups water
• 1 cup pearl barley
• 4 tbsp canola oil, divided
• 1 tsp finely chopped garlic
• 1 tsp liquid honey
• 2 cups halved grape tomatoes
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 2 cups sliced trimmed snow peas
• 1 cup chopped fresh Italian parsley
• 1 cup chopped fresh mint leaves
• 1 cup cubed feta cheese
• 3/4 cup sunflower seeds, toasted