Thursday, 19 July 2007

Broccoli & Barley Salad with Feta & Tomatoes

I had cooked barley left from a few days ago, so I was able to put this salad together in about 20 minutes.

4 servings
1 hour 15 minutes - 20 minutes prep time

Broccoli & Barley Salad with Feta Cheese & TomatoesSalad:
1/2 cup raw barley
1/4 teaspoon salt
1 1/2 cups water

1 medium head of broccoli
12 cherry tomatoes
1/4 cup basil leaves, minced
200 grams (1/2 pound) feta cheese

Cook the barley with the salt and water until tender, or in a rice cooker. As noted in the recipe for Corn & Barley Salad, I usually cook more and keep it in the fridge until wanted.

Wash the broccoli, and cut it into bite-sized pieces. Steam or blanch it briefly, and rinse in cold water to stop it cooking further. Drain it and mix it with the barley, the cherry tomatoes cut in halves or quarters, the minced basil leaves and the crumbled feta cheese.

1/4 cup sundried tomatoes (around 8 halves)
1/3 cup water

1/3 cup extra-virgin olive oil
2 teaspoons Dijon mustard
the juice of 1 lemon

Snip the dried tomatoes into small pieces and put them in a small pot with the water. Bring to a boil and simmer for several minutes, then turn them off and let them soak for a few minutes more.

Add the olive oil, mustard and lemon juice, and mix well. Mix into the salad.

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