Festive Barley & Zucchini Salad
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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
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
- 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.
- Quickly transfer onto a lined baking sheet and bake for ~10 minutes.
- To assemble the salad, use a potato peeler to peel the zucchini into ribbons and chop the cherry tomatoes in half.
- Put all of the vegetables and barley into a large bowl. Top with pepitas, barberries, walnuts and feta.
- Once the salad is ready to serve you can drizzle over the olive oil and balsamic vinegar. Enjoy!
