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Perlgraupensalat mit gerösteter Süßkartoffel, Harissa und Feta

Pearl Barley Salad with Roasted Sweet Potato, Harissa, and Feta Recipe

Transform your dining experience with this vibrant Pearl Barley Salad, featuring a delightful mix of roasted sweet potatoes, red onion, creamy feta, and fresh mint. A simple yet flavourful lemon dressing brings all the components together in a perfect harmony of flavours.
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 483 kcal
Autor Elle

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

  1. 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.

  2. 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.

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

  4. 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.

  5. 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.

  6. 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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