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
Instructions
- 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.
- 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.
- Mix the Dressing: In a small bowl, whisk together lemon juice, apple cider vinegar, and olive oil. Season with salt and pepper to taste.
- 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.
- 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.
- Enjoy!
Nutrition
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.