This is a great salad to serve as part of a vegetable meal (think a tangy beetroot dish, roasted spiced pumpkin, broccoli tossed with burnt butter and pine nuts etc), or go the meat way with grilled or barbecued lamb cutlets. If serving with lamb, sprinkle dukkah over the lamb cutlets after cooking.
1 cup black barley
4 cups water
3 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1 tsp creamy Dijonannaise mustard
½ tsp salt
Freshly ground black pepper to taste
1 clove garlic, peeled and crushed
1 Tbsp drained capers, patted dry and finely chopped
100g (3-4 oz) feta, patted dry and sliced
12 cherry tomatoes, halved
Mint and parsley sprigs
1-2 tsp dukkah for sprinkling (optional)
1 Put barley in a sieve and rinse under running water. Tip barley into a bowl, cover generously with cold water and soak for 1 hour. Drain. Put barley in a saucepan with 4 cups water and bring to a gentle boil. Lower the heat, cover pan with a lid and cook gently for about 50 minutes, until tender but still retaining some chew. Drain in a sieve, rinse with warm water and drain again.
2 Whisk oil, lemon juice, mustard and salt together. Add pepper to taste and garlic and capers. Transfer barley to a bowl and stir through the dressing. Top with feta, tomatoes and herb sprigs. If liked, sprinkle with dukkah.