- 1½ cups pearl barley
- 2L vegetable stock
- 4 small golden beetroot
- 1 cup walnuts, toasted
- 1 bunch parsley, roughly chopped
- ½ bunch mint leaves, roughly chopped
- 125g sheep’s feta, crumbled
- juice of 1 lemon
- 2 Tbsp walnut oil
- 1 tsp Herbes de Provence
- sea salt flakes and freshly-ground black pepper
Preparation time: 20 minutes
Cooking time: 30 minutes
1 Combine the barley and stock in a medium saucepan and bring to a simmer. Cook for 30 minutes, then drain. Allow to cool. Scrub the beetroot, then slice very finely on a mandoline.
2 Mix the barley, beetroot, walnuts, herbs and feta in a large bowl. Whisk the lemon juice, oil and Herbes de Provence in a second bowl, season with salt and pepper, then drizzle over.