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Pearl Barley Tabbouleh with Persian Feta

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Pearl Barley Tabbouleh with Persian Feta


Bursting with herbs, chopped spinach, rocket, tomato, cucumber, and tons of lemon this BBQ staple is finished off perfectly with Persian Feta. Leftovers are perfect for a cheap easy work lunch as it keeps beautifully.


Serves  6-8 with leftovers

Cooks in  30 minutes

Difficulty  Super easy



persian feta, recipe, vegetarian


Ingredients

  • 1.5 cups pearl barley
  • 3 cups water
  • 3 teaspoons powdered vegetable stock
  • ½ bunch / 120 grams curly parsley
  • 250 grams cherry tomatoes
  • 1 Lebanese cucumber or ½ a continental cucumber
  • 1 red onion
  • 150 grams rocket
  • 3 lemons
  • 6 tablespoons Extra Virgin olive oil
  • 2-3 tablespoons balsamic vinegar
  • 1-2 teaspoons flaky sea salt
  • Freshly ground black pepper
  • 150 grams Udder Delights Persian Feta

Method

Step 1
Place the pearl barley, stock powder and water in a covered saucepan and bring to the boil. Reduce heat to medium and cook, stirring occasionally for 20-30 minutes or until all liquid is absorbed and the pearl barley is soft. Pearl barley will always retain some bite, it does not go completely soft like rice or couscous but this texture is what makes it so moreish. Once cooked remove from heat and pour into a large, wide bowl and allow to cool.
Step 2
Mix together lemon zest, juice, olive oil, vinegar, salt and pepper in another large bowl to make the dressing. Chop the rocket (100 grams) and parsley finely, add to dressing. Add in finely diced red onion, cucumber and cherry tomatoes. Add the cooled pearl barley and stir to combine.
Step 3
Taste and add extra lemon, oil or pepper if needed. Crumble Persian Feta over the top of the salad and serve topped with remaining rocket leaves and extra lemon wedges on the side.
Pearl Barley Tabbouleh with Persian Feta
Pearl Barley Tabbouleh with Persian Feta
Sheree Sullivan moved from the keyboard to the cheese board when she was instrumental in setting up the Udder Delights cheese factory in 1999 after completing her Bachelor of Music, Jazz Piano, at the University of Adelaide's Elder Conservatorium. She has since become the accidental entrepreneur who has built the family cheese empire while juggling businesses and brands, family and kids, and risks with rewards. She values sustainable community - she grows local, makes local, employs local, lives local and gives local; and has a savvy and sassy approach when putting good food in front of the punters.