Pearl barley, beetroot and sumac salad

Current rating: 0 (0 ratings)
Serves 4
Prep 10
Cook 60

The combination of these Middle Eastern roasted ingredients creates a rustic and hearty salad with vibrant colour bursting with flavour and nutrition. Great for BBQs or summer entertaining.

Ingredients
  • 1 ½ cup pearl barley
  • 3 cups reduced salt vegetable stock
  • 2 cups water
  • 3 small beetroot, washed and cut into eighths
  • 2 tsp oil
  • 2 tsp honey
  • 60g feta, crumbled
  • ½ cup walnuts, toasted
  • ½ cup mint leaves, roughly torn
  • 1 tsp sumac (optional)
 

Dressing

  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp seeded mustard

Weight, measurement and temperature conversions

Seasonal Food Guide

View nutrition information per serve

Method
  1. Place pearl barley, stock and water in a saucepan. Bring to boil then reduce heat and simmer for 35-40 minutes. Drain.
  2. Cut beetroot in eighths and toss in combined oil and honey.
  3. Place on a tray lined with baking paper and bake in a moderate oven, 180°C, for 20-25 minutes.
  4. Arrange on a platter pearl barley, roasted beetroot, feta, walnuts and mint leaves.
  5. Combine dressing ingredients and drizzle over salad. Sprinkle with sumac.

Tips

  • Sumac is a brick red to purple middle eastern spice with a tangy lemon flavour.

Tips

  • Sumac is a brick red to purple middle eastern spice with a tangy lemon flavour.

Nutrition Information

Per serve
2340
559
13.0
29.4
5.1
55.0
9.5
12.6
702
568
110
3.5