Chef Mike Ward loves flavour and this salad is no exception. Combine pre-cooked barley and a few ingredients to create this delicious Barley, Sweet Potato and Feta Salad that is easy to make but hard to resist.
- 3 cups cooked and cooled barley (either pot or pearl)
- 1 cup pre-roasted sweet potato(in cubes)
- 1 Tbsp cumin
- 1/2 cup feta cheese
- 1 1/2 cups diced apple
- 1/2 cup chopped walnuts
- 1/4 cup olive oil
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 cup of fresh oregano
Preheat oven to 425°F (220°C).
Cut sweet potato into ½ inch dice. Toss in a bowl with a splash of olive oil, cumin, and a pinch of salt and pepper. Lay out on parchment paper and roast at 425°F for 20 mins, or until golden. Remove from oven and let cool completely.
Add cooled barley and cooled roasted sweet potato to a large bowl. Add in the remaining ingredients and gently combine.