Pearl Barley & Roast Tomato Salad with Feta
Cherry tomatoes are roasted until super sweet and full of garlic flavour then added to pearl barley, herbs and feta for this amazingly fresh pearl barley and roast tomato salad.
Servings 4 servings
Calories 435kcal
Ingredients
- 500 g Cherry Tomatoes halved
- 1 tablespoon Olive Oil
- ½ tablespoon Sugar
- 1 cloves Garlic crushed
- Salt and Pepper
- 1 teaspoon Dried Thyme
- 100 g Pearl Barley
- 200 g Feta crumbled
- Small bunch Basil
- 10 g Chives
- Salt and Pepper
Dressing
- 2 tablespoon Lemon Juice
- 1 ½ tablespoon Cider Vinegar
- 1 ½ tablespoon Honey
- 2 cloves Garlic crushed
- 4 tablespoon Olive Oil
- Salt and Pepper
Instructions
- Heat the oven to 150°C/300°F. Put the halved tomatoes on a baking sheet and toss with the olive oil, sugar, garlic, thyme and plenty of salt and pepper. Roast for 1 ½ hours until caramelised.
- While the tomatoes roast cook the barley according to packet instructions and leave to cool. Whisk together all of the dressing ingredients and set aside until ready to use.
- When the tomatoes are ready add them to the bowl with the barley and toss together. Sprinkle in the feta, pine nuts and herbs and toss well. Add the dressing and toss again.
Notes
Prepare ahead: The tomatoes can be roasted and the pearl barley cook ahead of time and stored in the fridge for a couple of days until ready to use.
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 435kcal | Carbohydrates: 36g | Protein: 11g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 576mg | Potassium: 374mg | Fiber: 5g | Sugar: 14g | Vitamin A: 931IU | Vitamin C: 34mg | Calcium: 275mg | Iron: 2mg