Mediterranean Pearly Salad

Mediterranean Pearly Salad

Method

  • Heat the stock on high till it reaches a rolling boil. Add in the barley, and fresh herbs.
  • Lower the flame, cover, and cook for 30-45 minutes or until the barley is tender yet has a distinct bite.
  • Take off the flame, and let cool. Fluff with a fork, and add in the lemon zest.
  • Whisk together the lemon juice and olive oil till they combine well. Spoon in the barley, veggies, and olives and mix lightly.
  • Add the lemon juice mixture and toss to coat evenly.
  • Cover and refrigerate for 1 hour, if you can! Tip in the crumbled feta, and serve with a crack of black pepper and a sprinkle of salt if needed. Garnish with fresh microgreens for an added crunch!

You may also like

Steel Cut Oats Bhajia
Moroccan Barley Soup