Warm barley and goat’s feta salad

Ingredients

• 1 large red capsicum, deseeded, cut into 4cm pieces
• 1 large zucchini, thickly sliced
• 1 small eggplant, halved lengthways, thickly sliced
• 220g (1 cup) pearl barley, rinsed
• 80g baby spinach, coarsely chopped, plus 20g leaves, extra
• 40g (1 ⁄4 cup) roasted blanched hazelnuts, chopped
• 50g goat’s feta, crumbled
• 40g (1 ⁄4 cup) unsweetened dried blueberries (see tip)
• 11 ⁄2 tbsp white balsamic vinegar
• 1 tbsp extra virgin olive oil
• 1 tsp honey
• 2 tbsp chopped fresh dill
• Select all ingredients

Method Steps

• Step 1Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
• Step 2Place the capsicum, zucchini and eggplant on prepared tray. Spray with olive oil. Roast for 20 minutes or until golden and tender.
• Step 3Meanwhile, cook the barley in a large saucepan of boiling water for 25 minutes or until al dente. Drain.
• Step 4Combine warm barley, roasted vegetables, spinach, hazelnut, feta and blueberries in a large bowl. Season. Gently toss until combined. Arrange on a large serving platter. Scatter over extra spinach.
• Step 5Whisk vinegar, oil, honey and dill in a bowl then drizzle over salad.