Serves 4
1 cup pearl barley
2 handfuls baby salad leaves
10-12 cherry tomatoes, halved
2 tbsp sunflower seeds
2 tbsp extra virgin olive oil
3 tbsp white wine vinegar
100g feta
1 Cook barley in 6 cups of boiling water for 30-35 minutes or until tender. Drain, rinse with cold water and set aside to cool.
2 In a large salad bowl combine barley, salad leaves, tomatoes and sunflower seeds. Pour over olive oil and white wine vinegar, crumble in feta, season with salt and pepper and toss well.
