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 1. Preheat oven to 400°F (205°C. 2. Combine water and barley in a pot over medium heat. Simmer until tender, 15-20 minutes. Drain, rinse under cold water.

3. 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.

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. Stir in roasted tomatoes.