Barley, beetroot and feta salad

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It is the return of #beetrootgate…. It has been a while – maybe a bit too much. The recipe is from Mafalda Pinto Leite, who as of late has been working on a healthy recipes withe healthy ingredients and healthy cooking methods.  Sometimes, like this barley salad, with delicious results. A very good salad for the Summer, refreshing and comforting at the same time.

Barley, beetroot and feta salad (adapted from Mafalda Pinto Leite’s blog Dias com Mafalda)

Ingredients 

1 cup of barley
1/3 cups of toasted sun flower seeds
1 small beetroot
1 grated carrot
50g of grated feta cheese

Dressing
1 crushed garlic clove
2 tablespoons of white wine vinegar
2 tablespoons of lemon
1/3 cup of lemon
¼ cup of  torn basil leaves

Method

Cook the barley according to the instructions on the packet, until it is tender. Cool down with cold water and drain. Reserve.

For the dressing, put all the ingredients in a small bowl and whisk. Alternatively, just put them all in closed bottle and shake.

To serve, put the barley in a salad bowl and mix with all the vegetables and cheese. Add the dressing, salt and pepper to taste and mix well.

 

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