Barley salad with sweet corn, roasted capsicum and feta
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Time to make:
$3.35 per serve
(at time of publication)
Full ingredients list:
1 cup (200g) pearl barley
2 corn cobs, husks and silks removed
200g green beans, trimmed, sliced
200g store-bought roasted red capsicum, sliced
75g baby spinach
4 shallots, trimmed, thinly sliced
2 tablespoons chopped flat-leaf parsley
2 tablespoons currants
2 teaspoons olive oil
1 tablespoon lemon juice
50g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1Cook the barley in a large saucepan of boiling water over medium-high heat for about 25 minutes, or until al dente. Drain.
Step 2Steam, boil or microwave corn cobs for 5 minutes, or until tender. Add beans in the last 2 minutes of cooking time. Refresh under cold running water; drain. Using a sharp knife, cut kernels from the corn cobs.
Step 3Combine barley, corn, beans, capsicum, spinach, shallots, parsley and currants in a large bowl. Add olive oil and lemon juice; toss to combine. Season with cracked black pepper. Top with crumbled feta and serve.
About this recipe
First published: November 2016