BARLEY AND FRESH HERB SALAD WITH ROASTED TOMATOES

Makes: about 7 cups (1.75 L)

4 cups (1 L) water

1 cup (250 mL) pearl barley 4 tbsp (60 mL) canola oil, divided

1 tsp (5 mL) finely chopped garlic

1 tsp (5 mL) liquid honey

2 cups (500 mL) halved grape tomatoes

1/4 cup (60 mL) apple cider vinegar

1 tbsp (15 mL) Dijon mustard 1/2 tsp (2.5 mL) salt

1/2 tsp (2.5 mL) freshly ground pepper

2 cups (500 mL) sliced trimmed snow peas

1 cup (250 mL) chopped fresh Italian parsley

1 cup chopped fresh mint leaves 1 cup crumbled feta cheese

3/4 cup (180 mL) sunflower seeds, toasted 1. Preheat oven to 400 F (205 C). 2. Combine water and barley in a small pot over medium heat. Simmer until barley is tender, about 15-20 minutes. Drain and rinse under cold water.

3. Whisk 2 tbsp (30 mL) oil, garlic and honey together. Spread tomatoes on a parchment paperlined baking sheet and drizzle with oil mixture. Toss to combine. Bake until tender, about 10-15 minutes.

4. To make dressing, whisk

2 tbsp (30 mL) oil, vinegar,

Dijon mustard, salt and pepper together in a small bowl.

5. Transfer barley to a large bowl. Add peas, parsley, mint, cheese, seeds and dressing. Toss to combine.

6. Stir in roasted tomatoes.