Roasted Beetroot, Sugar Snap Peas & Fetta Cheese Salad
This herbivorous salad is light, bright, colourful and nutritious. Pearl barley is a really old school grain, super filling and really tasty here with lentils and bold cumin. Throw in some of our favourite sweet root veg, sugar snap peas and an incredible fetta cheese? BOOM: You’ve got a winner.
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Ingredients
½ cup
pearl barley
(Contains Gluten;)
150 g
sugar snap peas
1
beetroot
½
red onion
1 clove
garlic
1 tin
lentils
1 block
fetta cheese
(Contains Milk;)
½
lemon
1 tsp
cumin
Not included in your delivery
3 cup
water
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, rinse the pearl barley well, and drain and rinse the lentils. Trim the sugar snap peas. Wash the beetroot and cut it into wedges. Finely chop the red onion and peel and crush the garlic. Crumble the fetta cheese and juice the lemon.
Place the pearl barley and the water in a medium saucepan and bring to the boil. Simmer for 30-35 minutes or until tender. Add the sugar snap peas in the last 3 minutes. Drain and transfer to a medium bowl.
Place the beetroot wedges on a lined oven tray and toss in half of the olive oil. Season with salt and pepper. Cook in the oven for 30 minutes or until the beetroot is tender.
Meanwhile, heat the remaining olive oil in a medium frying pan. Add the red onion and cook, stirring, for 5 minutes or until tender. Add the garlic and the cumin and cook for 1 minute or until fragrant. Add the lentils and cook, stirring, for 1 minute or until heated through. Transfer to the bowl with the pearl barley.
Add the roasted beetroot to the pearl barley mixture. Gently stir through the fetta cheese and lemon juice. Season with salt and pepper. Divide between plates and enjoy!