Barley, Roasted Pepper and Feta Salad | RICARDO
Perfect for lunch, this barley-based meal salad includes roast peppers and arugula. It keeps for a few days in the fridge.
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 www.ricardocuisine.com.
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
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