Warm barley salad with feta and lemon dressing


Preparation info

  • Serves


    • Difficulty


    • Ready in

      7 hr

Appears in

Slow Cooker Vegetarian

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.


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