Peach Barley Salad With Asparagus And Feta Recipes

BARLEY GREEK SALAD

Steps:

• Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
• Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
• Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.

PEACH BARLEY SALAD WITH ASPARAGUS AND FETA

Steps:

• Melt butter in a skillet over medium heat.
• Once butter is melted add in walnuts, thyme, cayenne, garlic powder and salt and pepper and stir well to get the walnuts coated with the spices.
• Sauté for 4-6 minutes, stirring frequently until nuts are toasted and fragrant. Set aside to cool in pan while you assemble the salad and dressing.
• Drain syrup from the can of peaches - set aside peaches for the salad. You'll have far more than 1 tbsp of peach syrup so be sure to save the remaining for other uses.
• In a small bowl, combine yogurt and peach syrup from the canned peaches you'll use for the salad. Stir well until completely smooth.
• Stir in chili powder, salt and pepper until well combined. Taste and adjust seasoning accordingly.
• Let sit while you assemble the salad so the flavours can combine
• Take the peach slices you set aside earlier and pat them dry with a paper towel and then dice the slices
• In 4 large, individual salad bowls or plates, divide the mixed salad greens so each plate gets about 1 cup of greens.
• Top greens with ½ cup of warm, cooked barley (you can also serve cold)
• Divide the diced peaches, asparagus pieces and blackberries between the salad plates
• Sprinkle each plate with the toasted walnuts and crumbled feta cheese
• Drizzle dressing over each plate
• Eat with gusto!