Peach Barley Salad With Asparagus And Feta Recipes

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!

PEARL BARLEY SALAD WITH FETA, TOASTED ALMONDS LEMON AND PARSLEY

Steps:

• Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
• Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
• Toss through the onion and parsley.
• Top with the almonds and feta.

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.