Place barley, stock and water in a medium pot and bring to a boil. Reduce heat and simmer for 45 minutes or until barley is tender and liquid is absorbed. Meanwhile, to make the dressing, whisk together the walnut oil, apple cider vinegar, mustard, salt and garlic. Set aside,
allowing the flavours to combine. When the barley is cooked, remove from heat and stir in spinach to wilt from the heat of the barley. Add the dressing, feta and walnuts and mix well. Serve warm, although it also keeps beautifully for 3 – 5 days in the fridge and can be eaten as a cold salad.
Serves 4
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Directions
Place barley, stock and water in a medium pot and bring to a boil. Reduce heat and simmer for 45 minutes or until barley is tender and liquid is absorbed. Meanwhile, to make the dressing, whisk together the walnut oil, apple cider vinegar, mustard, salt and garlic. Set aside,
allowing the flavours to combine. When the barley is cooked, remove from heat and stir in spinach to wilt from the heat of the barley. Add the dressing, feta and walnuts and mix well. Serve warm, although it also keeps beautifully for 3 – 5 days in the fridge and can be eaten as a cold salad.
Serves 4
