WARM BAR­LEY & FETTA SALAD

PREP + COOK TIME 35 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Meat-free Monday -

2/3 cup (130g) pearl bar­ley, rinsed

200g brus­sels sprouts, trimmed,

sliced very thinly (see cook’s notes) 3 cups (50g) firmly packed trimmed

wa­ter­cress sprigs

150g frozen cher­ries, thawed, pit­ted 2 ta­ble­spoons coarsely chopped

wal­nuts, toasted

1 ta­ble­spoon olive oil

1/3 cup (80ml) lemon juice

100g re­duced-fat fetta, crum­bled

1 Cook bar­ley in a medium saucepan of boil­ing water for 25 min­utes or un­til ten­der. Drain; trans­fer to a large bowl. 2 Add sprouts, wa­ter­cress, cher­ries, wal­nuts and com­bined oil and juice to bar­ley; sea­son. Trans­fer to a serv­ing plate; serve warm topped with fetta.

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