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.