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Barley Salad With Marinated Feta, Peas and Mint

Pearl barley gives this salad a satisfying bite, while peas, radishes and fresh mint keep it bright. Marinated feta adds creaminess and enough flavour to make it feel like far more than a desk lunch.
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Servings: 1
Course: lunch
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • Salt
  • 80 g sugar snap peas
  • 50 g frozen peas
  • 100 g pearl barley
  • 10 fresh mint leaves divided
  • 50 g radishes thinly sliced with a knife or mandoline
  • 3 Tbsp marinade from marinated feta divided
  • Freshly ground black pepper
  • 100 g marinated feta cubes

Method
 

  1. Bring 2 litres of water to a rapid boil. Stir in ½ tsp salt and blanch the sugar snap peas until tender. Using a strainer, immediately transfer them to a bowl of ice water.
  2. Add the frozen peas to the boiling water and blanch them for 90 seconds. Transfer them to the bowl containing the sugar snap peas.
  3. Add the pearl barley to the boiling water and reduce the heat to a gentle simmer. Cook uncovered until tender, then drain and transfer to a medium bowl.
  4. Drain the sugar snap peas and peas, then add them to the bowl with the barley.
  5. Finely chop five of the mint leaves and add them to the bowl with the radishes.
  6. Stir in 2 Tbsp of the feta marinade and season with salt and pepper.
  7. Spoon the barley mixture onto a plate and arrange the feta cubes on top. Drizzle with the remaining marinade and garnish with the remaining torn mint leaves and freshly ground black pepper.

Notes

Nutritional information: 10.7g carbohydrates, 67.9g fat and 51.8g protein