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Festive Barley & Zucchini Salad

Festive Barley & Zucchini Salad

Ingredients

For the salad
1 medium sized Zucchini
10-12 Cherry Tomatoes
2 big handfuls Rocket
2 cups Barley cooked
2 tbsp Pepitas
2 tbsp Barberries (May substitute for Cranberries or Goji Berries)
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
Feta to top

For the candied walnuts
1 1/2 cups Raw Walnuts
1/3 cup Raw Sugar
2 tsp Balsamic Vinegar

    Instructions

    1. Preheat oven to 160°C. To caramelise the walnuts, melt the sugar and balsamic vinegar together over low heat. Once melted add in the walnuts and toss together to cover.
    2. Quickly transfer onto a lined baking sheet and bake for ~10 minutes.
    3. To assemble the salad, use a potato peeler to peel the zucchini into ribbons and chop the cherry tomatoes in half.
    4. Put all of the vegetables and barley into a large bowl. Top with pepitas, barberries, walnuts and feta.
    5. Once the salad is ready to serve you can drizzle over the olive oil and balsamic vinegar. Enjoy!

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