pearl barley feta oven roasted
Pearl barley salad with oven roasted veggies

Delish pearl barley salad with oven roasted aubergines, celery, courgettes, tomatoes and feta.

Servings: 2 people
  • 300 gram pearl barley
  • 80 gram feta
  • 1 small aubergine
  • 1 small courgette
  • 1 small sweet potato
  • 100 gram small tomatoes
  • 1 bunch fresh herbs (parsley, mint, coriander, sweet basil)
  • 3-4 celery sticks
  • 1 lime (juice)
  • olive oil
  • salt
  • pepper
  • za'atar
  • 2 tbsp white wine vinegar
  1. Preheat the oven to 200°C.

  2. Now wash and chop your veggies: Cut the aubergines into 2 cm cubes and salt them. This will reduce the bitterness of the aubergines. Peel and chop the sweet potato and also cut it in small cubes. Same with the celery and courgette. 

  3. Put the pearl barley in strainer and wash until water is clear. Bring salt water to a boil and cook the barley according to the package instructions. 

  4. Put some baking parchment on a baking tray and add the sweet potato and courgette. Pat dry the aubergines with some kitchen paper and add to the baking tray. Drizzle with olive oil and season with salt, pepper and Za'atar. Mix together well and roast for about 30 minutes. Give it an occasional stir. After 15 minutes add the tomatoes. 

  5. When pearl barley is ready drain under cold water and put it in a large bowl. Wash and chop the herbs and also add it to the barley. Squeeze your lime and add the juice to the barley. 

  6. Take the veggies out of the oven and add to the barley. Mix together well and add 2 tbsp of olive oil and 2 tbsp of white wine vinegar. Season to taste

  7. Arrange the salad on your plates and crumble feta over it. Bon Appetit!