Warm barley salad with feta and lemon dressing

Name: Warm barley salad with feta and lemon dressing
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: Serves 4
Ingredients: 4 spring onions (scallions), green and white parts thinly sliced, kept separate; 1 tablespoon olive oil; 200 g (7 oz/1 cup) pearl barley (soaked, drained and rinsed) (see Tip); 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 2 wide strips of lemon peel; 750 ml (26 fl oz/3 cups) good-quality vegetable stock; 100 g (3½ oz) rocket (arugula); 1 red capsicum (pepper), seeds and membranes discarded, diced; 150 g (5½ oz) feta cheese; 1 tablespoon lemon juice

Preparation info

Serves
4

Difficulty
Easy
Ready in
7 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Barley has a light nutty flavour and a slightly chewy texture and is a fantastic grain to add to a salad. To aid digestion, it’s advisable to soak the barley in cold water at room temperature for about 6 hours before using.

Ingredients

200 g (7 oz/1 cup) pearl barley (soaked, drained and rinsed) (see Tip)
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Side dish
Vegetarian

Method

Put the barley into the slow cooker with the olive oil, green part of the onions, capsicum, lemon peel and the stock. Season with sea salt and freshly ground black pepper and cook for 6 hours on low or 3½ hours on high.

Once cooked, transfer to a serving dish and allow to cool slightly.

Make the dressing by whisking together the oil and lemon juice and season with sea salt and f