Sweet Potato & Barley Salad w Feta & Oregano

Serves 4/5 – Total time 1 hour/Hands-on time 20 mins

There’s so much going on here it’s a full-blown meal on it’s own… Many of my favourite ingredients singing together to create a crunchy, salty, sweet and herbaceous deliciously light, but filling dish.

- 3 cups cooked and cooled pearl barley (1 cup uncooked barley/3 cups water)
- ½ large peeled sweet potato
- 1 Tbsp. cumin
- ½ cup crumbled feta cheese
- 1 ½ cups of finely diced apple (crisp, tart variety preferred)
- ½ cup rough chopped walnuts
- ½ cup rough chopped fresh oregano
- Zest of 1 lemon
- Juice of ½ lemon
- ¼ cup olive oil

Barley
This delicious grain expands at a ratio around 3 to 1. So to make 3 cups of cooked barley add 1 cup of barley and 3 cups of cold water to a large heavy bottom pot. Bring to a boil. Once at a boil place on lid and reduce to a simmer for around 30 to 40 mins. Stir occasionally as it might stick to the bottom. Remove, strain excess liquid and layout on parchment paper to cool.

Roasted Sweet Potatoes
Cut potato into ½ inch dice. Toss in a bowl with a splash of olive oil, cumin, salt/pepper. Lay out on parchment paper and roast at 425F for 20 mins, or until golden. Remove from oven and let cool completely.

Salad Prep
In a large bowl combine the entire list of ingredients. Stir gently making sure not to smash the sweet potatoes and mash the barley. You want to gently combine the ingredients so they remain intact. Check for seasoning (add salt, lemon juice and olive oil as desired) and serve. Btw this salad is even better the next day.