This dish is simply perfect for the gorgeous summer we are having at the moment. It’s light, fresh and zingy, not to mention perfect for those desperate to sculpt those bikini bodies. It’s great also for making ahead and having for lunches during the week a quick scoop into a Tupperware for manic Monday mornings saved from the usual faff of salad or sandwich making.
1 1/2 cups Pearl Barley (make sure to wash)
1 bunch asparagus
1 cup peas
Vine Cherry Tomatoes
50g Feta (or however much you fancy!)
Small Bunch Fresh Dill
Small Bunch Fresh Mint
2 Cloves Garlic, Finely Grated
3 Spring onions, finely sliced
1 Tbsp Sour Cream
3Tbsp Olive Oil
Firstly, rinse your pearl barley then cover with cold fresh water in a pan, bring to the boil, then gently simmer for 45 minutes (long, I know – worth it!)
Preheat your oven to 120 degrees c. Place your toms in a roasting pan with a few cloves of garlic (skins of) and a little olive oil. Stick in the oven and slowly roast for 45 mins.
For the dressing, roughly chop the mint and dill, combine all of the other ingredients in a jar and shake it baby!
When you have about 5 minutes to go, bring a pan of water to the boil, salting the water heavily (don’t worry, it nearly all gets washed down the sink, by heavily salting water to cook veg in, it prevents the nutrients from leaving the veg through osmosis, ensuring you lock up all of the minerals and vitamins). Boil the peas and asparagus for 3 mins.
Drain and rinse your pearl barley and stick in a big salad bowl, add your greens and dress. When you serve, sprinkle with crumbled feta and stick your sweet roasted toms on the side.