GRAPE AND BARLEY SALAD
PREPARATION: 20 MIN COOKING: 40 MIN
SALAD 60ml (¼c) pumpkin
seeds 500ml (2c) cooked
barley 1 can (410g) brown
lentils, drained 6 spring onions,
chopped 1 red onion, sliced 250g seedless black
grapes, halved handful of coriander
leaves 2 rounds feta cheese DRESSING juice and grated zest
of 1 lemon 60ml (¼c) olive oil salt and freshly ground
pepper TO FINISH 1 avo, sliced (optional) lemon wedges extra fresh herbs
1 SALAD Toast the pumpkin seeds in a dry pan until the seeds start bursting open. Remove from the pan and set aside to cool.
2 Mix most of the pumpkin seeds and the rest of the salad ingredients.
3 DRESSING Mix all the ingredients well and pour over the salad. Mix through and season with more salt and pepper if needed.
4 TO FINISH Transfer the salad to a serving dish and sprinkle the rest of the pumpkin seeds over. Arrange the lemon wedges and avo (if using) on the salad and sprinkle extra fresh herbs over.