Pearl barley is one of those old ingredients that is underutilised. You can use it for almost anything from making risottos to desserts. The earthy taste of the barley in this salad is balanced out by the fruity tangy taste of the Telegraph Hill Olive Leaf and Chia Seed Vinaigrette and the saltiness of the Telegraph Hill Olives and feta.
Ingredients
- 1 cup pearl barley
- 3 cups of stock or water (salted)
- ½ cup Telegraph Hill Olives, pitted and halved (Kalamata are my go to for this recipe)
- ¼ cup Telegraph Hill Olive Leaf and Chia Seed Vinaigrette
- 1 red onion diced
- 1 cucumber, seeded and diced
- 100g Feta, roughly crumbled
- Wash the pearl barley under running water for 15min
- Bring the stock to the boil in a medium size pot
- Add the pearl barley and reduce to a simmer
- Cook the pearl barley for 45min or until soft but slightly chewy still
- Drain any remaining liquid of the pearl barley and allow to cool
- Combine the remaining ingredients in a bowl and serve with extra Telegraph Hill Olive Leaf and Chia Seed Vinaigrette
