The other day I created this recipe for pulled pork and barley salad. And then I thought to myself, I hope that I haven’t left people with a half used packet of pearl barley in their cupboard, that they’ll never use again…because I hate it when I pick up an ingredient that I don’t usually cook with and then it just sits in my cupboard. So I thought that I would help you out with some more uses for pearl barley – the first being this barley salad with beetroot, feta, chick peas and apple. 

BARLEY SALAD WITH BEETROOT, FETA, CHICK PEAS AND APPLE
4 small beetroot
1 tbsp olive oil
100 grams of barley
1/4 tbsp of salt
100 grams of feta
1/2 tin of 400 gram chick peas
50 grams of rocket
1 red apple
3 tbsps of olive oil
1 tbsp of apple cider vinegar
1/4 tsp of cinnamon
1/2 tsp of honey
1/2 tsp of djion mustard
1/2 clove of garlic
juice of 1/2 a lemon

Place the beetroot on a roasting tray and rub all over with olive oil. Bake for 1 hour at 180 degrees or until soft.

Place the barley in a saucepan and cover with water. Bring to the boil and cook for 30 minutes or until tender. Drain and leave to cool.

Make the dressing by combining the olive oil, apple cider vinegar, cinnamon, honey, djion mustard, garlic and lemon juice in a bowl and whisk to combine.

Once the beetroot has cooled, peel off the skin and roughly chop. Combine the beetroot with the barley, feta, chick peas, rocket and red apple and then dress before serving.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.