Welcome to your new favourite dish: Pearl Barley Salad with Roasted Sweet Potato, Red Onion, Feta, and Mint. This recipe puts a modern twist on a classic, combining the nutty flavour of pearl barley with the sweetness of roasted sweet potatoes. It’s complemented by tangy feta and refreshing mint, creating a celebration of textures and flavours sure to be a hit at any table.
Inspiration Behind the Barley Salad Dish
Inspired by the wholesome, vibrant salads of the Middle East, this version takes a beloved classic and infuses it with bold, contemporary ingredients. The addition of roasted sweet potatoes and a zesty dressing transforms the traditional salad into something unexpectedly delightful and satisfying.
Why This Pearl Barley Salad Stands Out
What sets this salad apart is its wonderful balance of flavours and textures. The roasted sweet potatoes add a comforting sweetness which contrasts beautifully against the sharp bite of red onion and the saltiness of feta. Fresh mint not only brightens the dish but also brings a burst of freshness that ties all the elements together.
Your Go-To Barly Salad Ingredients List
- Pearl Barley: A hearty base that adds a pleasing chewiness and nutty flavour.
- Sweet Potatoes: Their natural sweetness enhances the depth of the salad.
- Red Onion: Adds a sharp contrast, perfect for balancing the sweeter elements.
- Harissa Spice: This North African spice blend introduces a smoky heat that is irresistible.
- Mini Roma Tomatoes: Their juiciness complements the salad’s robust flavours.
- Feta Cheese: For that creamy tang.
- Mint: Adds a layer of refreshing coolness that’s essential.
How to Whip Up a Barley Salad with Roasted Sweet Potato and Feta
Creating this Pearl Barley Salad is all about simple steps leading to rich flavours. Let’s break it down:
- Cook the Pearl Barley: Start by boiling water, add the pearl barley, then let it simmer until al dente—about 20 minutes. It’s as straightforward as cooking rice.
- Roast the Veggies: While the pearl barley cooks, chop your sweet potatoes and red onion into bite-sized pieces and wedges. Toss them with olive oil and a dash of harissa for a bit of heat, then roast at 392°F (200°C) until they’re beautifully caramelised—about 25-30 minutes, stirring halfway.
- Prepare the Dressing: Simply whisk together lemon juice, apple cider vinegar, and extra virgin olive oil. Season with salt and pepper to enhance the flavours.
- Assemble the Salad: Combine the pearl barley, roasted veggies, halved mini Roma tomatoes, crumbled feta, and fresh mint in a large bowl. Drizzle with your dressing and gently mix. The goal is to meld the flavours while keeping the textures intact.
Serve your Pearl Barley Salad either at room temperature or chilled. It’s a fabulous addition to any meal, whether you’re hosting a dinner party or prepping for a week of healthy lunches. This dish not only tastes amazing but also brings a touch of gourmet flair to your everyday dining. Enjoy the assembly and the delightful eating experience that follows!
Adapting this Pearl Barley Salad Recipe
For Vegan Diets: To make this salad vegan-friendly, replace the feta cheese with a vegan alternative or add roasted chickpeas for extra protein and texture.
Adding Protein: If you’re looking to make this dish more filling, consider adding grilled chicken or pan-seared tofu. These protein sources blend beautifully with the other flavours in the salad.
Switching Grains: Quinoa, bulgur or couscous can be excellent substitutes that change the texture and nutritional profile of the salad.
Spicing It Up: For an extra burst of flavour, sprinkle a little Cajun seasoning mix over the vegetables before roasting. This will add a delightful kick and deepen the overall flavour profile of the salad, complementing the harissa beautifully.
Frequently Asked Questions (FAQ)
Absolutely! This salad holds up well in the refrigerator. You can prepare it a day in advance, but consider adding the dressing and mint just before serving to maintain the freshness and vibrant flavours.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavours actually meld beautifully over time, making this salad a great option for meal prep.
Yes, if sweet potatoes aren’t your thing or you just want to try something different, butternut squash or carrots are excellent alternatives that roast well and offer a similar sweet flavour profile.
More Pearl Barley Salad Ideas
- Pearl Barley Salad with Herbs and Feta
- Warm Mushroom Barley Salad with Herbs
- Beet and Barley Salad with Feta & Harissa Dressing
Pearl Barley Salad with Roasted Sweet Potato, Harissa, and Feta Recipe
Ingredients
For the Salad:
- 1 cup pearl barley (200 g)
- 500-600 g sweet potatoes, peeled and cubed (1.5-2 cm)
- 1 large red onion, cut into wedges
- 2 tablespoons olive oil
- 1 1/2 teaspoons harissa spice (see tips)
- 250 g mini Roma or cherry tomatoes, halved
- 100 g feta cheese, crumbled
- 3 tablespoons freshly chopped mint leaves
For the Dressing:
- Juice of 1 lemon, extra to taste
- 1 tablespoon apple cider vinegar (unfiltered)
- 1 tablespoon extra-virgin olive oil
Method
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Prepare the Barley: Cook the pearl barley in a saucepan with twice its volume of water, following the package instructions. Bring to a boil, then reduce the heat and simmer gently for 20 minutes until the barley is tender yet still al dente. Drain and set aside to cool.
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Roast the Vegetables: Preheat oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper. In a large bowl, toss sweet potatoes and red onion with olive oil and harissa spice until evenly coated. Evenly spread the vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway through, until they are tender and have caramelised edges. Allow to cool slightly.
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Mix the Dressing: In a small bowl, whisk together lemon juice, apple cider vinegar, and olive oil. Season with salt and pepper to taste.
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Assemble the Salad: In a large salad bowl, combine the cooked pearl barley, roasted vegetables, halved tomatoes, crumbled feta, and chopped mint. Drizzle the prepared dressing over the salad and toss gently to mix.
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Serving Suggestions: Serve the salad at room temperature or chilled, as preferred. Offer extra lemon wedges on the side for guests to adjust the tanginess to their liking.
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Enjoy!
Notes
- If you’re using harissa paste instead of powder, slightly reduce the olive oil to maintain the balance of flavours.
- For added flavour, sprinkle Cajun seasoning along with harissa spice on the vegetables before roasting. This enhances the salad’s flavour profile and complements the harissa beautifully.
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