Barley, roasted tomato and feta salad
A warm pearl barley salad with roasted cherry tomatoes and feta.
Active time25 min
Cooking45 min
Total1 h 15 minResting : 10 min
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Ingredients
- 15 g basil
- 250 g cherry tomatoes
- 150 g feta
- 700 ml vegetable stock
- 35 ml olive oil
- 250 g dried pearl barley
Preparation
Rinse the barley and simmer it gently in the stock for about 45 minutes, until tender. Add a little water if necessary. Drain, then leave to cool until lukewarm for 10 minutes.
700 ml vegetable stock250 g dried pearl barley- saucepan
- colander
While the barley is cooking, preheat the oven to 200 degrees Celsius. Wash the tomatoes and cut them in half. Toss them with 20 ml of oil in a dish, then cook for 25 minutes.
250 g cherry tomatoes35 ml olive oil- oven
- knife
- dish
Wash and finely slice the basil, then crumble the feta. Mix the lukewarm barley, tomatoes and their juices, feta, basil and the remaining 15 ml of oil.
15 g basil150 g feta- knife
- salad bowl
Allergens
- Celery
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration