Barley, Roasted Pepper and Feta Salad | RICARDO

Ingredients

• 2 bell peppers, various colours, seeded and diced
• 2 shallots, thinly sliced
• 1/3 cup (75 ml) olive oil
• 3/4 cup (150 g) pearl barley
• 3 tbsp (45 ml) lemon juice
• 2 cups (280 g) cherry tomatoes, halved
• 7 oz (200 g) feta cheese, crumbled
• 2 cups (100 g) arugula, finely chopped
• 1/3 cup (55 g) oil-packed dried olives, pitted and quartered
• 1/4 cup (10 g) mint leaves, finely chopped, plus more for decorating