BARLEY AND FRESH HERB SALAD WITH ROASTED TOMATOES
Makes: about 7 cups (1.75 L) 4 cups (1 L) water
1 cup (1 L) 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
¼ cup (60 mL) apple cider vinegar
1 tbsp (15 mL) Dijon mustard ½ tsp (2.5 mL) salt
½ 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 (250 mL) chopped fresh mint leaves
1 cup (250 mL) crumbled feta cheese
¾ cup (180 mL) sunflower seeds, toasted
Preheat oven to 400°F (205°C. Combine water and barley in a pot over medium heat. Simmer until tender, 15-20 minutes. Drain, rinse under cold water.
Whisk 2 tbsp (30 mL) oil, garlic and honey. Spread tomatoes on a parchment paper-lined baking sheet and drizzle with oil mixture. Toss to combine. Bake until tender, 10-15 minutes.
To make dressing, whisk
2 tbsp (30 mL) oil, vinegar,
Dijon mustard, salt and pepper together in a small bowl.
Transfer barley to a large bowl. Add peas, parsley, mint, cheese, seeds and dressing.
Toss to combine. Stir in roasted tomatoes.